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Eden Foods Organic Garbanzo Beans -- 15 oz


Eden Foods Organic Garbanzo Beans
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Eden Foods Organic Garbanzo Beans -- 15 oz

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Eden Foods Organic Garbanzo Beans Description

  • No Salt Added
  • Organic
  • BPA Free
  • Kosher

Eden® organic chick peas, California or Arizona family farm grown. The best you'll ever tast. Perfect on salad greens and in soups, dips, falafel, and pasta salad. Blend with tahini, lemon juice, and garlic for Hummus.


Directions

 

Free Of
BPA, salt.

*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.


Nutrition Facts
Serving Size: 1/2 Cup (130 g)
Servings per Container: About 3.5
Amount Per Serving% Daily Value
Calories130
Calories from Fat10
Total Fat1 g2%
   Saturated Fat0 g0%
   Trans Fat0 g
Cholesterol0 mg0%
Sodium30 mg1%
Potassium220 mg6%
Total Carbohydrate21 g7%
   Dietary Fiber5 g20%
   Sugars Less than1 g
Protein7 g14%
Calcium6%
Iron8%
Thiamin (B1)4%
Riboflavin (B2)4%
Niacin (B3)2%
Folate (B9)25%
Phosphorus10%
Magnesium10%
Zinc8%
Other Ingredients: Organic garbonzo beans, water, kombu seaweed.
Warnings

 

The product you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our full disclaimer.
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Baked Chickpea-Stuffed Eggplant

Filled with chickpeas, cherry tomatoes and marinara, this uncomplicated stuffed eggplant recipe brings rustic healthy flavor to any table. Be generous with the savory spices, fresh herbs and vegan cheese to really make the scoopable dish aromatic and welcoming. Serve this simple sheet pan recipe as a nutrient-rich vegan dinner or satisfying side. Chickpea-Stuffed Baked Eggplant Recipe  

Baked Chickpea-Stuffed Eggplant

  • 2 organic eggplants

Filling

  • 1 can (15 oz.) organic chickpeas ( )
  • 3 Tbsp. olive oil
  • 1/2 tsp. paprika
  • 1/8 tsp. turmeric
  • 1/2 tsp. cumin
  • 1/2 tsp. sea salt
  • Dash cayenne pepper
  • 1 Tbsp. sunflower seed butter
  • 1/2 jar (12 oz.) marinara
  • 1/2 cup cherry tomatoes (halved)

Toppings

  • 1/4 cup pine nuts
  • Fresh thyme
  • Fresh sage
  • Handful vegan cheese
  1. Preheat oven to 400 degrees F.
  2. With fork, poke holes all over eggplants. Cut each in half and scoop shallow hollow out of each. Slice cross hatches across flesh. (Note: This will create faster and more even cooking.)
  3. In oven-safe dish or on sheet pan, arrange eggplants.
  4. In bowl, mix all filling ingredients until we’ll combined. Spoon evenly on top of eggplants.
  5. Sprinkle pine nuts, thyme, sage and cheese over everything.
  6. Bake 40 minutes.

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