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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Curried Chickpea Canapés with Ginger/Carrot Butter

Source: dLife

Canapes made from chick peas, carrots and a variety of spices.

Nutrition Facts

Makes 20 servings
Amount Per Serving

Calories	31.5

Total Carbs	4.4 g

Dietary Fiber	1.0 g

Sugars	1.2 g

Total Fat	1.1 g

Saturated Fat	0.4 g

Unsaturated Fat	0.2 g

Potassium	82.3 mg

Protein	1.2 g

Sodium	74.8 mg

Dietary Exchanges 1.1 Fat, 0.2 Vegetables, 0.0 Fruits, 0.0 Other Carbs, 0.2 Starch, 0.1 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

1.0
1 cup chickpea flour 2.6667
2.6667 cup cold water 0.75
0 3/4 tsp Salt Substitute, Cardia Salt 1.0
1 each cooking oil, 0.33 second spray 1.0
1 tbsp curry powder 2.3333
2.3333 cup sliced carrots 2.0
2 cup cold water 1.0
1 tbsp butter 1.0
1 tbsp honey 2.0
2 tsp ground ginger 1.0
1 tbsp fresh lemon juice 0.25
0 1/4 tsp Salt Substitute, Cardia Salt 0.125
0.125 tsp white pepper 2.0
2 tbsp sliced almonds 2.0
2 tbsp fresh cilantro

Directions

Add flour, 2 2/3 cups water, and 3/4 teaspoon salt to a medium skillet or saucepan. Stirring continually with a whisk, bring to a boil.
Place lid over pan and let simmer over medium low heat for 20 minutes. Take lid off and stir with a whisk until there are no lumps.
Spoon mixture into an 11 by 7 inch baking dish, greased with cooking spray. Season with curry powder and place in refrigerator for 1 hour or until hard.
Preheat oven to 375 degrees Fahrenheit.
Slice flour mixture into 40 (1 inch) cubes. Move each piece to a baking sheet greased with cooking spray. Bake until lightly browned, about 20 minutes. Remove from oven and let stand.
Meanwhile, in a large saucepan, mix together carrots, 2 cups water, butter, honey, and ginger and let boil.
Place lid over and let simmer over medium low heat for 7 minutes or until carrots are soft. Remove lid and raise heat to medium high. Continue cooking until all liquid is evaporated, about 12 minutes.
Using a food processor or blender, pulse together carrot mixture, lemon juice, 1/4 teaspoon salt, and pepper until creamy.
Spoon mixture into a resealable plastic bag, close tightly. Cut a small piece in a corner of the bag.
Squeeze 1 teaspoon carrot butter onto the top of each canapé. Season canapés with almonds and cilantro.