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Порций: 4
Ингредиенты
- 6 garlic cloves, peeled
- 1 bay leaf
- Kosher salt
- 4 t cumin seeds, toasted and freshly ground
- 1 T Tunisian harissa, plus more for serving
- ½ preserved lemon
- 3 T olive oil, plus more for garnish
- Juice of 1 lemon
- 4 T parsley, chopped
- 2 sun-dried tomatoes packed in extra-virgin olive oil, thinly sliced
- 2 T capers, rinsed and coarsely chopped
- Poached eggs - 1 per serving, if you want! (Do it)
- If you're using dried garbanzos:
- Drain the chickpeas and add them to 2 quarts water in a large sauce pan. Add 3 garlic cloves and the bay
- leaf, bringing to a simmer over medium heat. Cover, adjust to a very gentle
- simmer, and cook until barely tender, about 45 minutes. Add 1½
- teaspoons salt and continue simmering until tender, another 15 to 30
- Add 3 tablespoons olive oil and the
View Full Recipe at Stainless Steel Thumb
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 134g | |
| Recipe makes 4 servings | |
| Calories 345 | |
| Calories from Fat 220 | 64% |
| Total Fat 24.7g | 31% |
| Saturated Fat 4.75g | 19% |
| Trans Fat 0.0g | |
| Cholesterol 114mg | 38% |
| Sodium 708mg | 30% |
| Potassium 344mg | 10% |
| Total Carbs 6.17g | 2% |
| Dietary Fiber 1.1g | 4% |
| Sugars 1.56g | 1% |
| Protein 24.98g | 40% |
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