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Ingredients
US|METRIC
4 SERVINGS
- 210 grams chickpea (/gram flour)
- 1 tsp. bouillon powder (vegan, or crumbled stock cube)
- 450 mL warm water
- 1 Tbsp. olive oil (for batter + 1-2 tbsp olive oil to grease the baking tray)
- 6 whole artichoke hearts (sliced, tin or jar)
- 1/2 red onion (finely sliced, optional)
- 8 whole sun dried tomatoes
- hot water
- oil
- 1 Tbsp. capers
- 8 pitted black olives (. Use whole or chop roughly)
- 20 grams hard cheese (vegan, cubed, optional - we like Violife Prosociano, a vegan Parmesan-style cheese)
- black pepper
- salt
- 1 Tbsp. chives (chopped fine with scissors plus a bit more of each for garnish)
- 2 Tbsp. nutritional yeast flakes
- 1 medium potato (sliced or cubed quite small)
- peas (Cooked, a handful or two)
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NutritionView More
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240Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories240Calories from Fat100 |
% DAILY VALUE |
Total Fat11g17% |
Saturated Fat1.5g8% |
Trans Fat |
Cholesterol<5mg1% |
Sodium450mg19% |
Potassium490mg14% |
Protein8g |
Calories from Fat100 |
% DAILY VALUE |
Total Carbohydrate30g10% |
Dietary Fiber7g28% |
Sugars3g |
Vitamin A6% |
Vitamin C40% |
Calcium6% |
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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