Spiced Chickpeas with Feta and Preserved Lemon
You can never have too many side dish recipes, so give Spiced Chickpeas with Fetan and Preserved Lemon a try. This recipe makes 4 servings with 193 calories, 7g of protein, and 11g of fat each. For $1.12 per serving, this recipe covers 15% of your daily requirements of vitamins and minerals. 26 people were glad they tried this recipe. If you have feta, fennel seeds, lemon juice, and a few other ingredients on hand, you can make it. It is brought to you by Healthy Delicious. From preparation to the plate, this recipe takes around 15 minutes. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. All things considered, we decided this recipe deserves a spoonacular score of 92%. This score is super. Similar recipes are Quinoa Salad with Preserved Lemon and Chickpeas, Bulgur and Chickpeas With Preserved Lemon Vinaigrette, and Crisp Striped Bass With Preserved Lemon, Chickpeas, And Couscous.
Servings: 4
Preparation duration: 5 minutes
Cooking duration: 10 minutes
Ingredients:
1 can (15 ounces) chickpeas, drained
¼ cup chopped cilantro
1 teaspoon coriander seeds
1 teaspoon fennel seeds
¼ cup crumbled feta
1 tablespoon lemon juice
½ preserved lemon peel, minced
2 tablespoons olive oil
½ cup chopped parsley
1 shallot, thinly sliced
1 teaspoon za'atar
Equipment:
mortar and pestle
frying pan
Cooking instruction summary:
In a hot, dry pan, toast the fennel and coriander for 2 minutes, or until fragrant. Use a mortar and pestle or spice grinder to grind the spiced into a fine powder.Heat 2 tablespoons of oil in the pan until shimmering. Add the shallot; cook 1 minute, or until softened. Stir in the ground spices, za'atar, and chickpeas. Cook until heated through, 2-3 minutes. Remove from heat and stir in the remaining ingredients. Season to taste with salt and serve warm.
Step by step:
1. In a hot, dry pan, toast the fennel and coriander for 2 minutes, or until fragrant. Use a mortar and pestle or spice grinder to grind the spiced into a fine powder.
2. Heat 2 tablespoons of oil in the pan until shimmering.
3. Add the shallot; cook 1 minute, or until softened. Stir in the ground spices, za'atar, and chickpeas. Cook until heated through, 2-3 minutes.
4. Remove from heat and stir in the remaining ingredients. Season to taste with salt and serve warm.
Nutrition Information:
covered percent of daily need
