Nutrition Facts
  Servings Per Recipe: 5
  Serving Size: 1 serving
Amount Per Serving
  Calories 172.6
  Total Fat 4.4 g
      Saturated Fat 0.6 g
      Polyunsaturated Fat 0.6 g
      Monounsaturated Fat 0.5 g
  Cholesterol 0.0 mg
  Sodium 817.8 mg
  Potassium 334.9 mg
  Total Carbohydrate 28.8 g
      Dietary Fiber 4.9 g
      Sugars 0.4 g
  Protein 6.0 g
  Vitamin A 9.8 %
  Vitamin B-12 0.0 %
  Vitamin B-6 30.2 %
  Vitamin C 18.9 %
  Vitamin D 0.0 %
  Vitamin E 0.2 %
  Calcium 7.2 %
  Copper 14.3 %
  Folate 19.0 %
  Iron 14.6 %
  Magnesium 11.9 %
  Manganese 49.8 %
  Niacin 4.4 %
  Pantothenic Acid     4.6 %
  Phosphorus     11.6 %
  Riboflavin 3.6 %
  Selenium 5.5 %
  Thiamin 5.3 %
  Zinc 8.7 %


*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Calories in Vegan Moroccan-Style Chickpeas

View the full Vegan Moroccan-Style Chickpeas Recipe & Instructions
Submitted by: SMOKINGSBADFORU

Calories per Ingredient

Here are the foods from our food nutrition database that were used for the nutrition calculations of this recipe.

Calories per serving of Vegan Moroccan-Style Chickpeas

114 calories of Chickpeas (garbanzo beans), (0.40 cup)

25 calories of Olive Oil, Extra Virgin, (0.20 tbs)

14 calories of Tomatoes, red, ripe, canned, with green chilies, (0.40 cup)

5 calories of Onions, raw, (0.20 small)

5 calories of Cumin seed, (0.20 tbsp)

3 calories of Garlic, (0.60 cloves)

2 calories of Ginger, ground, (0.40 tsp)

2 calories of Vegetable Broth, (0.15 cup)

1 calories of Coriander seed, (0.10 tbsp)


Nutrition & Calorie Comments  

I used 3/4 water and a packet of G. Washington Golden Stock in the place of vegetable broth, no salt, canned chickpeas with no salt added. It was a little salty, but very tasty. :D All the juices evaporated, not sure if I cooked it too high. I liked the spice. Yum! Submitted by:
TIEDYED69PEACE
(10/15/12)
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Quick, easy, low fat & filling. Served with quinoa and fresh spinach mixed in. Submitted by:
CHILDOFGOD007
(6/30/12)
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sounds really good! I'll try it with dry beans, low-sodium tomatoes, and use water instead of broth to keep the sodium down Submitted by:
BINGHAM37
(5/26/11)
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This sounds spectacular...to save calories, I plan to serve it over cooked spaghetti squash...mmmmmm Submitted by:
TAMFLEMI
(2/22/11)
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Very yummy. I enjoy spices so the flavor was great for me. However if it's not for you cut them in half or use plain canned tomatoes. I cut the EVOO to 1t. and followed the rest to a 10. I got exactly 5 serv with significantly less cal/carb/fat/sod. Submitted by:
THEMRSH
(2/8/11)
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This is excellent - BUT the sodium - at over 800 mg - is more than 1/2 your total recommended daily maximum! Use salt-free ingredients and it's even healthier. Submitted by:
POGOFEATHERS
(2/4/11)
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Most of the sodium content in this dish probably comes from the canned beans and veggie broth. Using reduced sodium or sodium-free broth and beans would cut it down considerably - or you could make your own. Haven't tried the recipe yet but it's on my list. Thanks for sharing it. :) Submitted by:
ZIGWEEGWEE
(2/4/11)
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Sounds GREAT, but WAY too much sodium for me...will try with dried chick peas and fresh tomatoes...thanks for the recipe! Submitted by:
AGASSIFAN
(12/5/10)
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Awesome! I can never make a recipe as I see it written. I added one small to medium sized diced zucchini and used no salt added canned diced tomatoes and organic low sodium veg broth. Delicious, next time I try it with hot curry spices
Submitted by:
NESEUNIT
(9/20/10)
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I made this today. It was really good. I used fresh tomatoes/chillies (less sodium). Added red and yellow peppers. I didn't have coriander, but added a pinch of celery seed, which worked well. Served it with brown rice, and topped it with a little light feta and green onion. Good adaptable recipe! Submitted by:
NOLAXAP
(8/12/10)
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This dish is fantastic! Served it over quinoa. Also heated well for leftovers. Used dried chickpeas to reduce the sodium. Submitted by:
SHELLEY202
(2/2/10)
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Great! I didn't use nearly as much spice as the recipe called for though. I like to eat it with cooked lentils. Great high-protein meal! Submitted by:
CAFFEINEVICTORY
(1/21/10)
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I agree with others, great spice combination! I added 1 packet of stevia...like the sweet with the hot....did not have to use the broth used low sodium canned tomatoes and thejuice, also cut out the oil....just a bit of water. Fabulous....thank you! Submitted by:
SHAPESHERRI
(1/20/10)
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YUM!!! No need to add more salt, whatsoever. If anything, look for ways to reduce sodium, such as rinsing chickpeas, using low sodium stock and rinsing/draining ro-tel (though that will change the consistency of the dish somewhat).

My house still smells fragrant and inviting from this:) 		Submitted by:
GUNGHONIA
(12/23/09)
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