Fragrant Chickpeas with Dates
As part of a buffet at Eid-ul-Fitr, this dish is also made with other dried fruits, such as apricots, raisins and figs.
Servings: 6
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 308 |
| pro | 8 g |
| total fat | 7 g |
| sat. fat | 1 g |
| carb | 58 g |
| fibre | 10 g |
| chol | 0 mg |
| sodium | 470 mg |
| % RDI: | - |
| calcium | 6% |
| iron | 18% |
| vit A | 3% |
| vit C | 27% |
| folate | 42% |
-
2 tbsp (25 mL) vegetable oil
1 onion, chopped
1 tsp (5 mL) ground cumin
1 tsp (5 mL) ground coriander
1/4 tsp (1 mL) cayenne pepper,
1/4 tsp (1 mL) each salt and pepper
2 cans (each 19 oz/540 mL) chickpeas, drained and rinsed
2 tbsp (25 mL) thin lemon rind strips
3 plum tomatoes, chopped
1 cup (250 mL) chopped pitted dates
1 tbsp (15 mL) lemon juice
Preparation:
In large skillet, heat oil over medium heat; fry onion, cumin, coriander, cayenne, salt and pepper, stirring occasionally, until golden and softened, about 8 minutes.
Add chickpeas and half of the lemon rind; fry until chickpeas begin to colour, about 5 minutes.
Add tomatoes and dates; simmer until softened and hot, about 5 minutes. (Make-ahead: Let cool for 30 minutes; refrigerate, uncovered, until cold. Refrigerate in airtight container for up to 2 days. Reheat over medium heat.)
Stir lemon juice into chickpea mixture. Spoon onto platter; sprinkle with remaining lemon rind.
Additional Information
Source
Canadian Living Magazine: November 2005
Comment reported
Thank you for reporting this comment as inappropriate.
Back to Comments »