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Picture of Chickpea Porridge with Chile Oil (Pepián de Garbanzos)
asian lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 1599 kcal 80 %
  • Fat 87 g 134 %
  • Saturated 7 g 34 %
  • Carbs 165 g 55 %
  • Fiber 32 g 129 %
  • Protein 51 g 102 %
  • Cholesterol 0 mg 0 %
  • Sodium 1410 mg 59 %
  • Calcium 193 mg 19 %
  • Magnesium 226 mg 54 %
  • Potassium 2425 mg 52 %
  • Iron 12 mg 64 %
  • Zinc 7 mg 63 %
  • Phosphorus 677 mg 97 %
  • Vitamin A 158 µg 18 %
  • Vitamin C 167 mg 186 %
  • Thiamin (B1) 1 mg 104 %
  • Riboflavin (B2) 1 mg 49 %
  • Niacin (B3) 6 mg 35 %
  • Vitamin B6 2 mg 150 %
  • Folate equivalent (total) 1326 µg 332 %
  • Vitamin B12 0 µg 0 %
  • Vitamin D 0 µg 0 %
  • Vitamin E 16 mg 109 %
  • Vitamin K 147 µg 122 %

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

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Chickpea Porridge with Chile Oil (Pepián de Garbanzos)

Ingredients

  • 1⁄2 lb. dried chickpeas
  • 1⁄3 cup canola oil
  • 2 cloves garlic, finely chopped
  • 1 small yellow onion, finely chopped
  • 2 medium plum tomatoes, cored, seeded, and finely chopped
  • Salt
  • 2 whole dried ají mirasol chiles, stemmed and seeded
  • 10 sprigs (small) fresh cilantro

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