Moroccan Chickpea Dip

Reviews
0% would make this recipe again

This recipe comes from the book "Cuisiner pour vaincre la douleur et l'inflammation chronique", de Jacqueline Lagacé, Ph.D., Éditions FIDES, 2011

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Ingredients

??? canola oil ???
??? onions, chopped ???
??? garlic, finely chopped ???
??? ground cumin ???
??? ground coriander ???
??? ground cinnamon ???
??? cayenne pepper ???
??? tomato paste ???
??? chickpeas/garbanzo beans (canned), rinsed and drained ???
??? soy yogurt ???
??? lemon juice, freshly squeezed ???

Method

Pour all the ingredients into the food processor and pulse until a smooth paste is formed.

Nutrition Facts Table

per 1 serving (30 g)

Amount

% Daily Value

Calories

30

Fat

0 g

1 %

Saturated 0 g
+ Trans 0 g

0 %

Cholesterol

0 mg

Sodium

40 mg

2 %

Carbohydrate

6 g

2 %

Fibre

1 g

4 %

Sugars

1 g

Net Carbs

5 g

Protein

1 g

Vitamin A

3 %

Vitamin C

4 %

Calcium

2 %

Iron

3 %
More info

Claims

This recipe is :
Source of  :
Folacin, Manganese, Vitamin B6
Low  :
Sodium
Free  :
Added Sugar, Cholesterol, Fat, Saturated Fat, Trans Fat
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 0
Fruits 0
Vegetables 0
Meat and Alternatives 0
Fats 0
More info
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Reviews (0 with rating only) 0% would make this recipe again
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My Notes

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This space is reserved for your personal notes on the recipe. These notes are private and will only be visible to you. Here's an example of what these notes could say for a given recipe:

  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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