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Paprika-shallot-chickpea puree with vegaschnitzels and tortilla chips
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Ingredients
Directions
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Heat the chickpeas without boiling and pour them off. Mash the chickpeas with the peppers, shallots, cumin, chili powder, coriander and 2 tablespoons of olive oil.
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Heat the rest of the olive oil and fry the schnitzels or burgers in 3-4 minutes per side golden brown and done.
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Serve the vegetable puree with the schnitzels and a lime wedge. Serve the tortilla chips and add.
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Nutrition
485Calories
Sodium0% DV1.7g
Fat37% DV24g
Protein32% DV16g
Carbs15% DV45g
Fiber48% DV12g
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