Frontier Co-op: Ethically Sourced Spices Available at Vitacost
Frontier Co-Op Organic Paprika Description
- Kosher
- Sweet & Bright
- Non-Irradiated
- USDA Organic
- Non-ETO
- Non-GMO
Paprika is a sweet but sassy relative of the chili pepper. Also known as sweet red pepper or pimento pepper, the paprika is larger and much milder than the chili pepper. Frontier® Organic Ground Paprika adds warm, natural color and mildly spicy, pungent flavor to everything from soups, stews and grains to a variety of hors d'oeuvres. Our organic paprika is kosher certified and non-irradiated.
Owned by stores and organizations that buy and sell our products, Frontier Co-op® has been a member-owned cooperative since 1976. We support natural living and our products are never irradiated or treated with ETO. We're committed to the health and welfare of the environment and everyone producing and consuming our botanical products.
*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: 1/4 Teaspoon
Servings per Container: 98
Other Ingredients: Organic Paprika.
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
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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.
Baked Chickpea-Stuffed Eggplant
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
- Preheat oven to 400 degrees F.
- 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.)
- In oven-safe dish or on sheet pan, arrange eggplants.
- In bowl, mix all filling ingredients until we’ll combined. Spoon evenly on top of eggplants.
- Sprinkle pine nuts, thyme, sage and cheese over everything.
- Bake 40 minutes.
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