As part of a buffet at Eid-ul-Fitr, this dish is also made with other dried fruits, such as apricots, raisins and figs.
- Portion size 6 servings
- Credits : Canadian Living Magazine: November 2005
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.
Nutritional facts <b>Per serving:</b> about
- Sodium 470 mg
- Protein 8 g
- Calories 308.0
- Total fat 7 g
- Cholesterol 0 mg
- Saturated fat 1 g
- Total carbohydrate 58 g
- Iron 18.0
- Folate 42.0
- Calcium 6.0
- Vitamin A 3.0
- Vitamin C 27.0