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Roasted Carrot, Chickpea + Harissa Dip
THE FIRST MESS19Ingredients
35Minutes
350Calories
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Ingredients
US|METRIC
4 SERVINGS
- 5 medium carrots (scrubbed)
- 1/4 cup olive oil (divided)
- ground black pepper
- sea salt
- 1 cup chickpeas (cooked, drained and rinsed)
- 1/2 tsp. ground cumin
- 1/2 tsp. ground coriander
- 1/2 tsp. ground caraway
- 1 clove garlic (peeled and chopped)
- fresh chili (chopped, to taste)
- 1 tsp. lemon zest
- 2 Tbsp. fresh lemon juice
- 1 tsp. tomato paste
- 2 Tbsp. tahini
- pomegranate seeds
- pine nuts (toasted)
- brussels sprouts (leaves, crispy, (quarter brussels sprouts and try to separate the leaves, toss with oil, salt + pepper, then roast in a 400 degree F oven for 15 minutes or until crsipy and browned))
- chopped flat-leaf parsley
- olive oil (extra drizzles of)
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NutritionView More
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350Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories350Calories from Fat250 |
% DAILY VALUE |
Total Fat28g43% |
Saturated Fat3.5g18% |
Trans Fat |
Cholesterol |
Sodium390mg16% |
Potassium480mg14% |
Protein6g |
Calories from Fat250 |
% DAILY VALUE |
Total Carbohydrate24g8% |
Dietary Fiber6g24% |
Sugars6g |
Vitamin A260% |
Vitamin C30% |
Calcium10% |
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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