Baleela

Latifa Al-AhmadChef

Ingrediënten

• Ingeblikte kikkererwten
  2 cup
• Geperste Knoflook
  1 clove
• Citroensap
  8 tablespoon
• Olijfolie
  0.3 cup
• Komijn
  1 teaspoon
• Zout
  1 teaspoon
• Chopped parsley
  1 tablespoon

Stappen

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.

   Benodigde hulpmiddelen:

   Pan

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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.

   Benodigde hulpmiddelen:

   🍳

   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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Voedingsfeiten

Ingredients Nutritional Facts (per 100g)

Ingeblikte kikkererwtenper 100g

Energy164 kcal

Protein8.86 g

Total Fat2.59 g

Carbohydrate27.42 g

Dietary Fiber7.6 g

Total Sugars0.61 g

Geperste Knoflookper 100g

Energy149 kcal

Protein6.36 g

Total Fat0.5 g

Carbohydrate33.06 g

Dietary Fiber2.1 g

Total Sugars1 g

Citroensapper 100g

Energy20 kcal

Protein0.1 g

Carbohydrate5 g

Total Sugars1 g

Water94 g

Olijfolieper 100g

Energy884 kcal

Total Fat100 g

Komijnper 100g

Energy375 kcal

Protein18 g

Total Fat22 g

Carbohydrate44 g

Dietary Fiber11 g

Total Sugars2.2 g

Zoutper 100g

Ash100 g

* Voedingswaarden zijn bij benadering en de berekening kan worden beïnvloed door het type ingrediënt en de teelt-, opslag- en kookmethoden.

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