Curry Chickpea & Mango Mini-Pizzas
Fast and healthy Indian-inspired pizza. Traditional? No. Delicious? YES!
Servings 4
Calories 351kcal
Ingredients
Sauce
- 1 tablespoon Olive oil
- ¼ Red Onion, chopped
- 2 Garlic cloves, minced
- 1 teaspoon Coriander
- ½ teaspoon Cumin
- ¼ teaspoon Salt
- Pinch Cayenne pepper (optional)
- 1 medium Tomato
- 6 oz Spinach
- 1 tablespoon Lemon juice
Chickpeas
- 1 cup Chickpeas, drained, rinsed, and patted dry
- 1 teaspoon Olive Oil
- ½ teaspoon Curry powder
- ½ teaspoon Garam Masala
- ¼ teaspoon Garlic powder
- ¼ teaspoon Turmeric
- ⅛ teaspoon ground Pepper
- Pinch Cayenne pepper or to taste
For assembly
- 4 Whole Grain Pitas
- 1 Mango, diced (about 2 cups)
- Fat Free Greek yogurt for garnish
- Cilantro for garnish
Instructions
- Preheat oven to 425 degrees.
To make the sauce
- Heat oil in a large pan over medium heat.
- Add onion and garlic, and sauté until softened.
- Add the spices, salt, and tomato to the pan, and continue to cook until the tomato releases its juice.
- Add the spinach, stir, and put a lid on the pan. Continue to cook, stirring occasionally, for 10 minutes.
- Pour the spinach mixture and lemon juice into a blender or food processor, and process on high until smooth. Scrape down sides as needed. If the mixture becomes too thick, add a little water or vegetable broth.
Prepare the chickpeas
- Combine spices for chickpeas in a small bowl, and mix with chickpeas and oil.
Assemble and bake
- Arrange the pitas on a baking sheet in a single layer.
- Divide sauce, chickpeas, and diced mango among the 4 pitas.
- Bake for 10 minutes until warmed through.
- Garnish with yogurt and cilantro, if desired.
Nutrition
Serving: 0g | Calories: 351kcal | Carbohydrates: 64.4g | Protein: 12.3g | Fat: 7.5g | Saturated Fat: 1g | Polyunsaturated Fat: 1.6g | Monounsaturated Fat: 4g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 517.5mg | Potassium: 682.7mg | Fiber: 10.1g | Sugar: 16.6g | Vitamin A: 224.6IU | Vitamin C: 47.5mg | Calcium: 90.1mg | Iron: 4.8mg
