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Chick Peas are crinkly round and buff colored. They are excellent on salads, in soups, made into dips and spreads and in casseroles. They are also the main ingredient in Hummus.
Nutrition Facts
Serving Size: 1/4 cup dry (45 g) (approx. 1/2 cup cooked)
Nutrient Amount %DV
Calories 110 Calories from Fat 20 Total Fat 2 g 3% Saturated Fat 0 g 0%
Cholesterol 0 mg 0% Sodium 25 mg 1% Total Carbohydrate 29 g 10%
Dietary Fiber 14 g Sugars 1 g Protein 8 g Vitamin A 0% Vitamin C 0%
Calcium 6% Iron 10%
Baked Chickpeas
8 oz Chick peas
4 Tomatoes
2 Onions
1 Green pepper
2 Cloves garlic
1/2 ts Marjoram
1 pn Sage
1 tb Chopped parsley
Salt pepper
Light spray oil
Soak chick peas over-night or in boiling water for one hour. Boil them gently until just tender, or cook under pressure for about 20 minutes. Skin and quarter the tomatoes, peel and chop the onions and pepper and crush the garlic. Spray oil into pan and fry all the vegetables in it. Add the herbs and finally the cooked, drained chick peas. Season and cook in an oven proof dish, covered at 325F, gas 3 for an hour.