Adzuki Bean and Tomato Chutney Chapati Pizza - 7 pts

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Adzuki Bean and Tomato Chutney Chapati Pizza - 7 pts

 

Recipe By :

Serving Size : 5 Preparation Time :0:00

Categories : LowFat (Less than 10%) Spicy

Veggie WW

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup adzuki beans -- cooked

olive oil -- for cooking vegetables

1 onion -- coarsely chopped

2 tomatoes -- coarsely chopped

3 cloves garlic -- chopped

4 chillies -- chopped (heat to choice)

salt -- to taste

5 chapatis -- (4 - 6 chapatis)

1/2 cup Monterey Jack cheese -- grated or sliced in thin strips

 

Prep:

Pressure cook: One cup red beans (soaked in water overnight beforehand) to

tender or use the canned red beans.

 

Prepare chutney: In a skillet, add oil and cook coarsely chopped one onion, two

tomatoes, three cloves of garlic and four chillies to brown. Cool, put it all in

blender, then add salt to taste and blend to coarse puree.

 

Take fresh or leftover chapatis, about 4 to 6. Cut each chapati to 4

wedge-shaped pieces of equal size.

 

Slice to thin strips or grate cheese. I used Monterey Jack cheese in this recipe

- About half cup.

 

Before Meal Time:

Preheat the oven to 400°F.

In an iron skillet or in an ovenproof dish: First, place the chapati pieces,

then on top, add and spread tomato chutney to a thin layer. Sprinkle some red

beans, cheese and cilantro. Continue until the last chapati, ending with a layer

of the chutney, beans and cheese on top.

 

Place the skillet in the oven and bake at 400°F for about 10-15 minutes, until

the cheese melts and chapatis start to brown.

Remove, slice and serve.

The whole combination of baked chapatis, spicy tomato chutney, red beans and

cheese came out very well and tasted real good.

 

serves 4 - 6

Posted by Indira @ Mahanandi, on September 19th, 2005.

 

AuthorNote: Crispy, Layered Pizza with Chapatis: When it’s this easy to make

flavorful, delicious pizza at home, I can only imagine restaurants suffer. Why?

This homemade crisp pizza tastes as good or better as any thin crust pizza I

have ever had in a restaurant. I started with few leftover chapatis of

yesterday. I added the tomato chutney layer and topped with red beans and

cheese. Baked in an oven for few minutes, the outcome was a scrumptious looking,

saliva inducing meal. An impressively, easy way to satiate the pizza cravings

without doing the back-breaking pizza labor.

 

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Description:

" 7 pts "

Source:

" Posted by Indira @ Mahanandi, on September 19th, 2005. "

S(Formatted by Chupa Babi):

" 02.05.08 "

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 348 Calories; 6g Fat (16.1% calories from

fat); 16g Protein; 59g Carbohydrate; 9g Dietary Fiber; 10mg Cholesterol; 450mg

Sodium. Exchanges: 1 1/2 Grain(Starch); 1 Lean Meat; 1 1/2 Vegetable; 1/2 Fat.

 

NOTES : ChupaNote: To make this extra fast, use drained canned adzuki beans and

prepared tomato chutney.

 

Nutr. Assoc. : 0 0 0 0 0 902607 0 0 0

 

 

 

 

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