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Fall Chickpea Scramble + Rosemary Socca Flatbreads with Thanksgiving Leftovers
THE GRATEFUL GRAZER22Ingredients
55Minutes
430Calories
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Ingredients
US|METRIC
3 SERVINGS
- rosemary
- flatbreads
- 1/4 cup chickpea flour
- 1/4 cup lukewarm water
- 1/2 Tbsp. grapeseed oil
- 1 tsp. crushed rosemary
- salt
- pepper
- chickpea (Scramble:)
- 1 1/4 cups chickpeas (drained and rinsed)
- 1/2 cup sweet potato (about ½ medium roasted, see notes for cooking instructions)
- 1/2 cup Brussels sprouts (thinly sliced roasted, see notes for roasting instructions)
- 1 Tbsp. grapeseed oil
- 1 Tbsp. apple cider vinegar
- 1 tsp. crushed rosemary
- salt
- pepper
- sauce (Cranberry Tahini)
- 1/3 cup cranberry sauce (see notes for cooking instructions)
- 2 Tbsp. tahini
- 4 Tbsp. water (or as needed to thin sauce)
- 2 Tbsp. pomegranate arils
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NutritionView More
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430Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories430Calories from Fat140 |
| % DAILY VALUE |
| Total Fat15g23% |
| Saturated Fat2g10% |
| Trans Fat |
| Cholesterol0mg0% |
| Sodium1070mg45% |
| Potassium690mg20% |
| Protein12g |
| Calories from Fat140 |
| % DAILY VALUE |
| Total Carbohydrate66g22% |
| Dietary Fiber11g44% |
| Sugars19g |
| Vitamin A80% |
| Vitamin C35% |
| Calcium15% |
| Iron30% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Notes
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