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Ingredients
US|METRIC
20 SERVINGS
- 12 sprigs mint
- 12 sprigs parsley (or cilantro)
- 1 cup pistachio nuts (shelled)
- 2 cups chickpeas (cooked or canned)
- 2 garlic cloves
- 1/2 small yellow onion
- 3 Tbsp. extra virgin olive oil
- 1 tsp. ground cumin
- 1 Tbsp. buckwheat flour (or another flour of choice)
- 1 tsp. baking soda
- 1 pinch salt
- salsa (/ tomato chili)
- 2 cups diced tomatoes (I used baby tomatoes)
- 1/2 red chile (a small, seeded and finely chopped, one jalepeno works)
- 1 garlic clove
- 2 Tbsp. extra virgin olive oil
- 1 Tbsp. oregano (fresh chopped)
- 1 pinch sea salt (and fresh ground pepper)
- collard leaves
- cabbage
- fresh herbs (for garnish, optional)
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NutritionView More
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100Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories100Calories from Fat50 |
| % DAILY VALUE |
| Total Fat6g9% |
| Saturated Fat1g5% |
| Trans Fat |
| Cholesterol |
| Sodium170mg7% |
| Potassium190mg5% |
| Protein3g |
| Calories from Fat50 |
| % DAILY VALUE |
| Total Carbohydrate8g3% |
| Dietary Fiber2g8% |
| Sugars1g |
| Vitamin A6% |
| Vitamin C15% |
| Calcium2% |
| Iron4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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