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12Ingredients
70Minutes
510Calories
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Ingredients
US|METRIC
2 SERVINGS
- 140 grams dried chickpeas (soaked in cold water for 12 hours and rinsed)
- 750 grams patty pan squash (baby, about six 8-cm, 3-inch specimens)
- olive oil
- salt
- 1 stem chives
- 1 handful fresh cilantro
- 8 leaves fresh mint
- 4 anchovies (packed in oil, drained, substitute 1 tablespoon rinsed capers if you prefer)
- 1 pinch cayenne pepper
- 1 strip lemon peel (from an organic lemon)
- 2 tsp. verjuice (or lemon juice)
- freshly ground black pepper
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NutritionView More
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510Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories510Calories from Fat140 |
| % DAILY VALUE |
| Total Fat15g23% |
| Saturated Fat2g10% |
| Trans Fat |
| Cholesterol<5mg2% |
| Sodium430mg18% |
| Potassium1980mg57% |
| Protein19g |
| Calories from Fat140 |
| % DAILY VALUE |
| Total Carbohydrate81g27% |
| Dietary Fiber20g80% |
| Sugars9g |
| Vitamin A35% |
| Vitamin C80% |
| Calcium20% |
| Iron45% |
* 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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Reviews(1)
Amy 5 years ago
Substituted the anchovies for capers and canned chickpeas instead of dry. This was a great recipes! We will definitely make it again. I was skeptical of the mint but it was delicious