CHICKPEAS: PARSLEY and LEMON CHICKPEAS
Country Living Flavors of Country Cookbook
by the Editors of Country Living
Makes 4 Side-Dish Servings
Ingredients
• 1 tablespoon vegetable oil
• 3/4 cup finely chopped onion
• 1/2 cup finely chopped celery
• 1 cup dried chickpeas, rinsed and drained
• Two 14 1/2-ounce cans low-sodium chicken broth
• 1 small dove garlic, finely minced
• 3 tablespoons finely chopped fresh parsley
• 1/4 cup fresh lemon juice
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/8 teaspoon ground black pepper
Make The Chickpeas:
• In a pressure cooker, heat the vegetable oil over high heat. Add the onion and celery and saute until translucent. Add the chickpeas and chicken broth.
• Seal the pressure-cooker lid, bring the cooker to high pressure, and cook for 40 minutes.
• Strain the chickpeas, transfer them to a large bowl, and toss with the garlic, parsley, lemon juice, olive oil, salt, and pepper.
• Serve warm.
Nutrition information per serving: protein: 12.8 g; fat: 18.4 g; carbohydrate: 36 g; fiber: 7.4 g; sodium: 387 mg; cholesterol: 4.2 mg; calories: 345.
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