What? Recipes? Yes, friends. It's not often that I find recipes on Twitter. Or ever, actually, before today. So thanks to a tweet from Vegetarian Times, I made this Chickpea and Red Cabbage Pita Pizza today and it was oh so good. Keep tweeting those recipes, and I'll keep making them. If they are as good as this one, then I am, and all of you are, in for a treat.
Before I get into it, a shout out to my old hometown, Boston. You have been through a rough week or so and I can't help but feel sad, angry, and helpless. At the same time, the outpouring of support from around the world, bravery of the survivors and the first responders/healers/officers, and sense of community I feel has maintained, and even strengthened, my pride in Boston. Love that dirty water!! #bostonstrong
Ok, dinner time!
Recipe can be found here.
Note: I modified this to be vegan and I eyeballed it so as to make a single pizza instead of six. Quantities below are based on my estimated attempt to one-sixth all of the toppings...no promises that it's correct so please play around with it as you wish!
Ingredients:
1 Whole Wheat Ezekiel Pita Pocket
1 cup finely sliced or shredded red cabbage
1/4 cup thin sliced red onion
Few splashes of balsamic vinegar
Equal part of few splashes of water
Dollop of agave nectar
salt and pepper to taste
2 tsp. whole cumin seeds
1 15 oz. can of no salt added chickpeas, drained and washed
1 large garlic clove
3-4 Tbsp. chopped cilantro
1. Heat oven to 450 degrees.
2. Saute red cabbage and red onion in a pan over medium heat. Use a minimal amount of olive oil, cooking spray, or water.
3. Add generous splashes of balsamic vinegar and water, cover, and allow to simmer for 10 or so minutes. The cabbage will soften and the balsamic mixture will reduce down. If you wish, season with salt and pepper and a dollop of agave nectar, stir, and turn off the heat when finished.
4. While the cabbage mixture is cooking, toast the cumin seeds in a small dry pan over medium heat until they are aromatic and slightly darker.
5. Add them to a food processor or mini-Ninja canister along with some salt and garlic clove and pulse.
6. Add the chickpeas (save a handful for later), 1/4 cup water, and puree. Add a splash more water if the mixture is too thick.
(Note: the chickpea mixture is the full recipe for the 6 pizzas. I opted to make the whole batch and save it for future use.)
7. Mix in most of the cilantro by hand.
8. Prep your pita either by placing in the pre-heating oven for 5 minutes or heating it in a pan on the stove for a few minutes.
9. Spread a hearty spoonful of the chickpea mixture on the pita. The recipe above should serve 6, although admittedly I probably spread 1/4 of the mixture on mine, here:
10. Layer the cabbage and onion mixture on top.
11. Add a few whole chickpeas on top. Sprinkle some additional ground cumin if you have it, and some coarse sea salt. Bake in the oven for 7-8 minutes.
12. Remove the pizza from the oven and sprinkle with the remaining chopped cilantro. Dig in!
Nutritional content, estimate (calculated using MyFitnessPal):
220-280 calories (depending on using or omitting 1/2 T. olive oil)
3-10 g fat (depending on using or omitting 1/2 T. olive oil)
45 g carbs (7 g sugar)
14 g protein
160 mg sodium (not including any added salt to taste)
11 g fiber
