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Servings: 4
Ingredients
- 2 cups cooked chickpeas
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1 teaspoon Hungarian sweet paprika
- 1/2 teaspoon ground coriander
- 1/4 teaspoon ground cayenne pepper
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground cinnamon
- 2 large garlic cloves, minced
- 1/2 large orange, juiced
- 1 tablespoons dried currants
- 1 cup crushed tomatoes (this time of year I use canned Italian tomatoes)
- handful cilantro (around 1/3 cup)
- 4 whole wheat pita pockets
View Full Recipe at The Wimpy Vegetarian
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 184g | |
| Recipe makes 4 servings | |
| Calories 228 | |
| Calories from Fat 73 | 32% |
| Total Fat 8.36g | 10% |
| Saturated Fat 1.11g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 943mg | 39% |
| Potassium 364mg | 10% |
| Total Carbs 33.18g | 9% |
| Dietary Fiber 6.7g | 22% |
| Sugars 4.06g | 3% |
| Protein 6.71g | 11% |
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