Chickpeas With Thai Chilies

Total Time
25 minutes
Rating
4(17)
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Ingredients

Yield:4 servings
  • 2tablespoons oil
  • 20Thai chilies or other small hot chilies, dried or fresh
  • 1½cups cooked or canned chickpeas, drained
  • ½teaspoon ground cumin
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

199 calories; 9 grams fat; 1 gram saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 3 grams polyunsaturated fat; 27 grams carbohydrates; 7 grams dietary fiber; 11 grams sugars; 7 grams protein; 3324 milligrams sodium

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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