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4.80
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5
votes
Garbanzo Beans With a Guajillo Chile Sauce
Garbanzo beans, carrot and onion in a guajillo chile sauce that can be served hot or cold.
Prep Time
10
minutes
mins
Cook Time
12
minutes
mins
Total Time
22
minutes
mins
Course:
Side Dish
Cuisine:
Mexican
Keyword:
chick peas, garbanzos
Servings:
4
Calories:
305
kcal
Author:
Douglas Cullen
Ingredients
2
cups
cooked garbanzo beans
2
cup
medium carrots diced
about 1
1
cup
medium white onion diced
about 1
2
cloves
of garlic minced
¼
cup
of parsley chopped finely
¼
cup
guajillo chile salsa
⅛
teaspoon
black pepper
4
tablespoons
of olive oil
Salt to taste
Instructions
Dice the carrots and onion
Chop the parsley finely
In a pan over medium heat add the olive oil
Add the diced carrots and sauté for 4 minutes
Add the diced onion and garlic and sauté for 4 more minutes
Add the garbanzo beans and continue to cook for 2 more minutes
Add the guajillo chile salsa and black pepper and cook for 2 more minutes until the salsa has reduced and has coated the garbazo beans
Salt to taste
Transfer to a serving dish and garnish with a parsley sprig
Notes
This recipe makes 4 generous portions or 6 smaller portions.
It will keep in the refrigerator for 3 days.
This dish is vegan.
Nutrition
Calories:
305
kcal
|
Carbohydrates:
33
g
|
Protein:
9
g
|
Fat:
16
g
|
Saturated Fat:
2
g
|
Sodium:
54
mg
|
Potassium:
523
mg
|
Fiber:
9
g
|
Sugar:
9
g
|
Vitamin A:
11090
IU
|
Vitamin C:
13.3
mg
|
Calcium:
78
mg
|
Iron:
3
mg