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RECIPE
7 INGREDIENTS4 STEPS35MIN

Oven Roasted Preserved Lemon Chickpeas

2.0
1 Ratings

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Thinly sliced caramelized onions meld together with the preserved lemons creating the perfect balance of sweet, salty, sour & savory. The rosemary adds its classic flavor and fragrance to the whole dish, and a bit of red chili lends just a touch of heat. The chickpeas and all of the above said goodness take a nice hot bath in copious amounts of extra virgin olive oil and then you are rewarded with a simply incredible dish that can be used in so many ways.
35MIN
Total Time

Ful-Filled

Ful-filled is a place where my hubby and I are chronicling our journey ... where we share our passion for real food, true health, and living life ...
GO TO BLOG

Ingredients

US / METRIC
Servings:
2
Serves 2
4 1/4 cups
Canned Chickpeas , drained
2
Medium  Onions , thinly sliced
2/3 cup
Extra-Virgin Olive Oil
2
Preserved Lemons , diced, peeled
3 sprigs
1/2 tsp
Crushed Red Pepper Flakes
1/2 tsp

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Nutrition Per Serving

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CALORIES
1075
FAT
82.6 g
PROTEIN
22.6 g
CARBS
72.8 g

Cooking Instructions

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Step 1
Preheat oven to 375 degrees F (190 degrees C).
Step 2
In a skillet, heat a splash of olive oil over medium heat, add thinly sliced Onion (2) & cook over medium low heat for about 15 minutes, stirring often until softened & nicely caramelized.
Step 3
Add caramelized onions to a 9x13 inch baking dish along with Canned Chickpeas (30 ounce), Extra-Virgin Olive Oil (2/3 cup), Preserved Lemon (2), Fresh Rosemary (3 sprig), Crushed Red Pepper Flakes (1/2 teaspoon) and Salt (1/2 teaspoon) - stir to combine.
Step 4
Roast in the oven for 15-20 minutes and then serve hot, warm or even at room temperature. Enjoy!

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Nutrition Per Serving
Calories
1075
% Daily Value*
Fat
82.6 g
106%
Saturated Fat
11.6 g
58%
Trans Fat
0.0 g
--
Cholesterol
0.0 mg
0%
Carbohydrates
72.8 g
26%
Fiber
21.9 g
78%
Sugars
6.3 g
--
Protein
22.6 g
45%
Sodium
1879.2 mg
82%
Vitamin D
--
--
Calcium
185.5 mg
14%
Iron
5.6 mg
31%
Potassium
832.8 mg
18%
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