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Curried Potato and Chickpea Empanadas
FORKS OVER KNIVES15Ingredients
45Minutes
120Calories
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Ingredients
US|METRIC
12 SERVINGS
- 1 1/2 cups white whole wheat flour (plus more for kneading)
- 1 Tbsp. pure cane sugar
- 1 1/2 tsp. active dry yeast
- 1/4 tsp. sea salt
- 1 lb. russet potatoes (peeled and cut into 1-inch pieces)
- 1 cup chickpeas (canned no-salt-added, drained, liquid reserved)
- 2 Tbsp. unsalted peanuts (finely chopped)
- 1 Tbsp. fresh lime juice
- 1 1/2 tsp. curry powder
- 1/4 tsp. sea salt
- 1 pinch cayenne pepper
- 5 oz. baby spinach (fresh)
- 1/4 cup unsalted vegetable stock (plus more for thinning)
- 1 clove garlic (peeled and halved)
- 1 pinch sea salt
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NutritionView More
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120Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories120Calories from Fat10 |
| % DAILY VALUE |
| Total Fat1g2% |
| Saturated Fat0g0% |
| Trans Fat |
| Cholesterol |
| Sodium190mg8% |
| Potassium330mg9% |
| Protein5g |
| Calories from Fat10 |
| % DAILY VALUE |
| Total Carbohydrate24g8% |
| Dietary Fiber3g12% |
| Sugars2g |
| Vitamin A20% |
| Vitamin C10% |
| Calcium4% |
| Iron10% |
* 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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