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Kaelyn McGinty
Pita bread with (indian) pea puree
A nice Indian recipe. The vegetarian main course contains the following ingredients: onion, red pepper, fresh coriander (a 15 g), split peas (500 g), koenjit (ground turmeric, pot of a 24 g), djinten (ground cumin, pot of a 25 g), shoarma breads , lamb's lettuce (a 75 g) and mango chutney (sweet (pot a 340 g)).
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Ingredients
Directions
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Peel and chop onions.
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Cut red pepper and coriander.
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Thoroughly rinse the split peas in the sieve under cold running water and allow to drain.
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Peas in pan with thick bottom with 1 1/4 l water, onion, red pepper, koenjit and djinten about 35 min.
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With lid slant on pan, stirring occasionally stirring gently.
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Remove the lid from the pan and let it simmer for approx.
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5 min.
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Until peas puree has been cooked.
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Add salt and pepper to taste.
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Meanwhile, shawarma sandwiches in toaster or oven brown and crunchy fry.
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Cut open rolls, spread over them and fill with pea puree.
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Sprinkle with coriander.
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Mango chutney..
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Nutrition
675Calories
Sodium5% DV120mg
Fat8% DV5g
Protein72% DV36g
Carbs40% DV120g
Fiber8% DV2g
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