nutritional information

Per Pizza:

  • Calories: 369
  • Protein: 14 g
  • Total Fat: 9 g
  • Saturated Fat: 4 g
  • Carbohydrates: 58 g
  • Cholesterol: 9 mg
  • Sodium: 611 mg
  • Fiber: 6 g
  • Sugar: 13 g

Chickpea and Red Cabbage Pita Pizzas with Toasted Cumin

Chickpea and Red Cabbage Pita Pizzas with Toasted Cumin

Serves 6

Generous toppings make this a fork-and-knife pizza. Save leftover cabbage for sandwiches.
  • 1 ½ Tbs. olive oil, divided
  • 6 cups thinly sliced red cabbage
  • ¼ cup balsamic vinegar
  • 2 Tbs. honey
  • 2 tsp. whole cumin seeds
  • 1 large clove garlic, peeled
  • ¼ tsp. salt
  • 1 ½ cups cooked chickpeas, or
  • 1 15-oz. can chickpeas, drained, liquid reserved, divided
  • ½ tsp. ground black pepper
  • 4 Tbs. chopped cilantro, divided
  • 6 6-inch pita rounds (preferably not perforated)
  • 4 oz. chilled soft fresh goat cheese, crumbled

1. Position rack just below center of oven. Place large rimmed baking sheet on rack, and preheat to 450°F.

2. Heat 1 Tbs. oil in large skillet over medium heat. Add cabbage, and toss to coat. Add vinegar and 1/4 cup water. Bring to simmer. Cover, and cook 15 minutes, or until cabbage is just tender. Remove from heat, stir in honey, and season with salt and pepper, if desired.

3. Toast cumin in small skillet over medium heat 3 to 4 minutes, or until seeds get darker and very fragrant. Cool. Grind in spice grinder or coffee grinder.

4. Drop garlic and salt into food processor while running, and finely chop. Add 1 1/4 cups chickpeas, 1/4 cup water or reserved chickpea liquid, 1 1/2 tsp. cumin, and pepper. Blend to coarse purée. Transfer to bowl, and mix in 3 Tbs. cilantro.

5. Brush tops of pitas with remaining 11/2 tsp. oil. Heat heavy skillet over high heat. Add 1 pita, oiled side down, to skillet. Cook 2 minutes, or until crisp on bottom, pressing flat with spatula. Repeat with remaining pitas.

6. Spread chickpea purée on crisp side of each pita leaving 1/2-inch border. Top each with 1/3 cup red cabbage, then dot with cheese. Press remaining 1/4 cup whole chickpeas into topping. Sprinkle each pita with large pinch of remaining 1/2 tsp. cumin. Transfer pizzas to baking sheet with spatula, and bake 6 to 8 minutes, or until toppings are heated through. Sprinkle with remaining 1 Tbs. cilantro.

March 2013 p.71

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This was great. I made it as directed. The low-carb, high-fiber flaxseed and whole wheat pitas kept the total calorie count reasonable.

C B - 2014-08-18 00:51:45

If you make it with hummus rather than blending the chickpeas, it's about ten times as fast.

Jessica Estep - 2013-05-17 17:31:20

Simply delicious - and easy. Highly recommend.

Heather Levinson - 2013-05-05 02:25:28

These are pretty good. My 9-year-old said, "I rate this a 9.5" (out of 10. He's big on ratings.) I think the heat needs to be lowered once the cabbage "simmers" because after the time limit stated on medium mine was a bit dark. Also, save yourself the trouble and make the chickpea spread ahead of time so you're not running around the kitchen like a chicken with your head cut off trying to get it all done at once.

Anonymous One - 2013-03-05 03:24:00

We made them last night, and they were delicious! Such a simple, healthy recipe.

Jessica Estep - 2013-03-03 22:10:15

These are really great! Tried them last night and we loved them. I am keeping this recipe!

Rebecca - 2013-02-26 13:30:51