Photo: Ernest Porzi
Estimated Nutrition (whole recipe, rough)
737
Calories
23g
Protein
16g
Fat
126g
Carbs
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Peas | 1/2 cup (72g) | 62 |
| Pea | 1/2 cup (72g) | 62 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Chili | 1 tsp (2.7g) | 8 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Chives | 1 tbsp (3g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 garlic clove, quartered
- 1/4 cup fresh flat-leaf parsley leaves
- 3 tablespoons extra-virgin olive oil, divided, plus more for toast
- Kosher salt
- 2 cups shelled fresh peas (from about 2 pounds pods) or frozen peas, thawed
- 2 tablespoons chopped fresh chives
- 1 tablespoon finely chopped preserved lemon peel (from 1/2 preserved lemon), divided
- 1 tablespoon (or more) fresh lemon juice
- 1/4 teaspoon Aleppo pepper or crushed red pepper flakes plus more for serving
- Freshly ground black pepper
- 12 slices country-style bread or ciabatta, toasted
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes