Baleela

Latifa Al-AhmadChef

Ingredjenti

• Ċiċri konservati
  2 cup
• Aglio Mħallat
  1 clove
• Ġuħ ta' lewż
  8 tablespoon
• Żejt tal-oliva
  0.3 cup
• Kummin
  1 teaspoon
• Salt
  1 teaspoon
• Chopped parsley
  1 tablespoon

Passi

1. 1

   Drain the chickpeas with their water into a pot and place over low heat until warmed. Drain the chickpeas and place them in a serving dish. Reserve half of the chickpea water for the sauce.

   Għodda meħtieġa:

   Kazzola

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2. 2

   To prepare the sauce, mix the lemon juice and olive oil with the chickpea water. Add the crushed garlic, salt, and ½ teaspoon of cumin.

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3. 3

   Mash three tablespoons of chickpeas and add them to the sauce, mixing well.

   Għodda meħtieġa:

   🍳

   Mortar and pestle

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4. 4

   Pour the sauce over the chickpeas and stir.

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5. 5

   Sprinkle the remaining cumin over the Baleela and garnish the dish with chopped parsley.

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6. 6

   Serve the dish warm with Arabic bread.

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Fatti tan-Nutrizzjoni

Fatti Nutrizzjonali tal-Ingredjenti (għal kull 100g)

Ċiċri konservatigħal kull 100g

Enerġija164 kcal

Proteini8.86 g

Xaħam Totali2.59 g

Karboidrati27.42 g

Fibri Dietetiċi7.6 g

Zokkor Totali0.61 g

Aglio Mħallatgħal kull 100g

Enerġija149 kcal

Proteini6.36 g

Xaħam Totali0.5 g

Karboidrati33.06 g

Fibri Dietetiċi2.1 g

Zokkor Totali1 g

Ġuħ ta' lewżgħal kull 100g

Enerġija20 kcal

Proteini0.1 g

Karboidrati5 g

Zokkor Totali1 g

Ilma94 g

Żejt tal-olivagħal kull 100g

Enerġija884 kcal

Xaħam Totali100 g

Kummingħal kull 100g

Enerġija375 kcal

Proteini18 g

Xaħam Totali22 g

Karboidrati44 g

Fibri Dietetiċi11 g

Zokkor Totali2.2 g

Saltgħal kull 100g

Irmied100 g

* L-informazzjoni nutrizzjonali hija approssimattiva u l-kalkolu tagħha jista' jiġi affettwat mit-tip ta' ingredjent u mill-metodi ta' kultivazzjoni, ħażna u tisjir.

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