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Curried Potato and Chickpea Empanadas

Forks Over Knives
  • 105 minutes
  • Serves

INGREDIENTS

1 5 ounce package

Baby spinach, fresh

1 cup

Chickpeas, canned no-salt-added

1 clove

Garlic

2 tbsp

Peanuts, unsalted

1 lb

Russet potatoes

1/4 cup

Vegetable stock, unsalted

1 tbsp

Lime juice, fresh

1 1/2 tsp

Active dry yeast

1 tbsp

Cane sugar, pure

1 pinch

Cayenne pepper

1 1/2 tsp

Curry powder

1/2 tsp

Sea salt

1 pinch

Sea salt

1 1/2 cups

Whole wheat flour, white