A warm Egyptian chickpea breakfast that leans on cumin, garlic, and lemon, humble, fragrant, and served hot with a spoon and plenty of bread.
10 min prep 15 min cook
Keeps the screen on · step-by-step guide · built-in timer
Put the chickpeas in a pot with 1 cup of water.
Add the garlic and cumin and boil for 10 minutes.
Stir in the lemon juice and serve hot.
Limon suyu ve zeytinyağını ocaktan sonra ekleyin.
Maydanoz ve pul biberle sıcak servis edin.
💡 Tip: Stir without crushing the chickpeas; once a few split slightly, the liquid starts to thicken on its own.
🍽️ Serving suggestion: Serve hot with cumin and Aleppo pepper over the top.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~215
kcal calories
10
g protein
28
g carbs
7
g fat
6.3g
Sugar
9.9g
Fiber
11.5mg
Sodium
1.3g
Saturated fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Strong satiety, counts as a main meal
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