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Ingredients
US|METRIC
4 SERVINGS
- 2 Tbsp. extra virgin olive oil (more for drizzling)
- 1 tsp. cumin seeds
- 1 bunch lacinato kale (stems removed and torn into bite sized pieces)
- 2 cups tomato sauce (this recipe is in the book)
- 1 1/2 cups chickpeas (cooked, drained and rinsed)
- 1 Tbsp. fresh lemon juice (plus wedges for serving)
- 12 oz. feta (cut into ½-inch planks)
- freshly ground black pepper
- 1 pinch red pepper flakes
- pita (warm, or baguette, for serving)
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NutritionView More
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520Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories520Calories from Fat270 |
| % DAILY VALUE |
| Total Fat30g46% |
| Saturated Fat15g75% |
| Trans Fat |
| Cholesterol80mg27% |
| Sodium1770mg74% |
| Potassium620mg18% |
| Protein20g |
| Calories from Fat270 |
| % DAILY VALUE |
| Total Carbohydrate46g15% |
| Dietary Fiber8g32% |
| Sugars15g |
| Vitamin A25% |
| Vitamin C10% |
| Calcium50% |
| Iron20% |
* 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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