Chef Katherine Frelon Shares Her Roasted Chicpeas With Rosemary Recipe
Recipe By Honest Cooking
Chef katherine frelon of the villa holiday company frelon’s fabulous france at ‘la ferme de la lochere’ in burgundy can mentor you in a private cooking class, offer wine tours with wine expert brendan moore or guide you through the local markets. The most intimate and truly fabulous vacation ever awaits you in the cote d'or. This sunny and simple dish is easy to make and pairs well with the local wine.
4.3
22 Rating -
Rate
Vegdiet
1hr 10minstotal
10minsPrep
1hr Cook
1hr 10m.total
10m.Prep
1hr Cook
plan
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ingredients serve
serve1
Add to Shopping ListIngredients for Chef Katherine Frelon Shares Her Roasted Chicpeas With Rosemary Recipe
- 125 gram Cooked chicpeas
- 1.25 Cloves garlic, smashed with the back of a heavy knife
- 1/2 tablespoon Olive oil
- As required Knob of butter
- 3/4 sprig Largeof rosemary, stripped
- 1/2 teaspoon Flaked smoked salt
- 1/2 teaspoon Crushed black pepper corns
- 50 gram Sun blushed tomatoes
Nutrition
value
value
441
calories per serving
14 g Fat24 g Protein52 g Carbs34 g FiberOther
Current Totals
- Fat14g
- Protein24g
- Carbs52g
- Fiber34g
MacroNutrients
- Carbs52g
- Protein24g
- Fiber34g
Fats
- Fat14g
Vitamins & Minerals
- Calcium223mg
- Iron9mg
- Vitamin A687mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B33mg
- Vitamin B6< 1mg
- Vitamin B9303mcg
- Vitamin B120mcg
- Vitamin C14mg
- Vitamin E3mg
- Copper1mcg
- Magnesium224mg
- Manganese6mg
- Phosphorus349mg
- Selenium52mcg
- Zinc4mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By Honest Cooking