Fava Bean, Pea and Edamame Mash with Oven-Dried Pita Crisps
  • 1 1/2cups fava beansfrozen
  • 1 1/2cups grean peasfrozen
  • 1cup shelled edamamefrozen
  • 1bunch (3-4 ounces) fresh cilantro
  • 1/4cup fresh lemon juice
  • 2tablespoons fresh gingerfinely chopped
  • 2tablespoons garlicfinely chopped
  • 1-2 fresh green chiles (Indian, Thai, or serranoseeded and chopped
  • 1tablespoon curry powder
  • 1teaspoon sea salt
  • 1/2cup flax oil or olive oil
  • 1 small red onionfinely diced
  • 3 large or 6 small whole-wheat pita breads
  1. Bring a large pot of salted water to boil. Add fava beans, peas, and edamame; return to boil. Cook until tender but still very green, about 5 minutes. Drain, then refresh in cold water. Drain well on a towel.
  2. Wash cilantro and squeeze dry in a towel. Place the entire bunch on a cutting board and begin chopping across, starting with leaves. Separate about ½ cup leaves from the top portion and chop coarsely. Place remaining cilantro, including stems, fava beans, peas, and edamame in a food processor and pulse to chop finely. Add chiles, lemon juice, ginger, garlic, curry powder, and salt. Process until smooth. With motor running, slowly add oil. Scrape into a bowl and stir in onion and reserved chopped cilantro leaves by hand.
  3. Preheat oven to 400°. Cut each large pita bread into 16 wedges. Spread on two baking sheets, distributing well. Place in oven and reduce heat to 300°. Bake for about 20 minutes, or until crisp, stirring once or twice. Remove, allow to cool slightly, and then serve with dip.
Recipe Notes
Nutrition Facts
Fava Bean, Pea and Edamame Mash with Oven-Dried Pita Crisps
Amount Per Serving
Calories 176
% Daily Value*
Sodium 305mg 13%
Total Carbohydrates 17g 6%
Dietary Fiber 3g 12%
Protein 5g 10%
* Percent Daily Values are based on a 2000 calorie diet.

PER SERVING (4 pita wedges, 1/2 cup dip): 176 cal, 51% fat cal, 10g fat, 1g sat fat, 0mg chol, 5g protein, 17g carb, 3g fiber, 305mg sodium