Chickpeas With Thai Chilies

By Marlena Spieler

Published September 26, 2006

Total Time
25 minutes
Rating
4(17)
Comments
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Ingredients

Yield:4 servings

  • 2 tablespoons oil

  • 20 Thai chilies or other small hot chilies, dried or fresh

  • 1 ½ cups cooked or canned chickpeas, drained

  • ½ teaspoon ground cumin

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

27 grams carbs; 199 calories; 5 grams monosaturated fat; 3 grams polyunsaturated fat; 1 gram saturated fat; 9 grams fat; 7 grams fiber; 3324 milligrams sodium; 7 grams protein; 11 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat oil in a pan or wok over medium high heat until just smoking. Add chilies and stir-fry for a minute or two or until they start to brown and puff. Do not let them burn.

  2. Step 2

    Immediately add chickpeas and cook until they heat through, about 7 minutes, stirring occasionally. Put in bowl, pick out chilies and discard them, and sprinkle with cumin.

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4 out of 5
17 user ratings
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