Vegetarian

Kuku: Persian chickpea, mint and dill takes several minutes to prepare.

Kuku: Persian chickpea, mint and dill takes several minutes to cook.

Kuku: Persian chickpea, mint and dill makes 8 servings.

The ingredients for Kuku: Persian chickpea, mint and dill are:

Chick peas, Western Family, No salt added, 1 can
2 cups chopped sweet onions
3 teaspoons chopped garlic
3 cups Baby Spinach
Egg White, 1.5 cup
3 tablespoons fat-free milk
1 tablespoon all-purpose flour
1/2 teaspoon baking powder
1 cup chopped fresh dill
1/2 cup chopped fresh mint + 2 tbsp
Ground black pepper to taste
1/4 cup cranberries, thawed
Raitha, 1 cup

Here is how you make Kuku: Persian chickpea, mint and dill:

Preheat oven to 350?F.Rise and drain chickpeas and set aside. Chop cranberries.Heat olive oil in 9-inch ovenproof skillet. Add onion and garlic; cook 5 minutes, stirring occasionally. Remove from heat; add chickpeas and spinach. With a stick blender or food processor, blend until roughly chopped. Set aside.Whisk together egg whites, milk, flour, baking powder, dill, mint and pepper in large bowl. Stir in cranberries, add chickpea-spinach mixture and stir. Transfer mixture to skillet. Bake 40 minutes or until center is firm. Remove and set aside for 5 minutes before cutting.Serving Size: Seves 8Number of Servings: 8Recipe submitted by SparkPeople user LESLEY210.

The nutritional information for Kuku: Persian chickpea, mint and dill is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 122.1

• Total Fat: 2.7 g
• Cholesterol: 0.7 mg
• Sodium: 127.3 mg
• Total Carbs: 14.2 g
• Dietary Fiber: 3.3 g
• Protein: 10.1 g