Lunchtime visitors to the Tasting Table at Arrillaga Family Dining Commons were invited to participate in
grinding dry chickpeas into flour that was used to make socca, a naturally gluten - free, vegan pancake that hails from southern France.
Sadly it's really hard to find chickpea flour in Tokyo... I've heard you can make your own by
grinding dried chickpeas in the food processor etc. but never actually got around trying it.
(Made from
ground dried chickpeas, chickpea flour is used in Burmese salads.
If you've not used chickpea flour (also called «besan», «garbanzo» or «gram» flour) it's just
ground dried chickpeas and don't worry — it's easy to get hold of.
Lamb Broth, Lamb, Lamb Liver,
Ground Dried Chickpeas, Guar Gum, Natural Flavor, Sodium Phosphate, Salt, Sodium Carbonate
Turkey Broth, Turkey, Turkey Liver,
Ground Dried Chickpeas, Guar Gum, Natural Flavor, Sodium Phosphate, Salt, Sodium Carbonate.
Not exact matches
Batter Ingredients: 1 cup
chickpea flour 1/2 tsp salt 1/2 tsp fresh
ground black pepper 1/2 tsp turmeric,
dry ground 1 tsp chili flakes 1 tsp cumin seeds, crushed 1/2 cup water Mix all the batter ingredients very well, taste for salt.
4 Tbsp flax meal /
ground flax seeds, divided 3 Tbsp sesame seeds 1/2 cup pecans 1 1/4 cups cooked or canned
chickpeas, drained well and
dried with paper towels 3 Tbsp sesame tahini 3 Tbsp freshly squeezed lemon juice 2 Tbsp olive oil 2 Tbsp coconut sugar 1 garlic clove, minced 1/4 tsp red pepper flakes 1 1/2 tsp sea salt, or more to taste 1/2 Tbsp cumin seeds 2 cups loosely packed spinach leaves 1 small or 1/2 medium sweet potato, peeled and finely shredded 1 small or 1/2 medium beet, peeled and finely shredded large handful each parsley and mint leaves (optional) 2 cardamom pods, crushed, green shells discarded (optional) 1/2 tsp mustard seeds (optional)
Make sure that your meals contain good sources, such as lentils,
chickpeas, beans, tofu, cashew nuts, chia seeds,
ground linseed, hemp seeds, pumpkin seeds, kale,
dried apricots and figs, raisins, quinoa and fortified breakfast cereal.
If you are using previously
dried chickpeas, make sure you soak them overnight and then boil them properly so they can be
ground.
2 cups of
dried chickpeas, soaked in water for at least 5 hours 1 onion, chopped 5 carrots, chopped 6 celery stalks, chopped 1 Tablespoon
ground turmeric 1 Tablespoon
dried Herbes de Provence 1 teaspoon fennel 1 teaspoon red pepper flakes 1 teaspoon
ground black pepper 1 — 2 teaspoons salt (optional) 1 pound organic...
1 onion, chopped 2 celery stalks, chopped, 1 1/2 cups of cooked
chickpeas 4 1/2 cups of water 2 teaspoons of garlic 1 teaspoon onion powder 1/2 teaspoon turmeric 1/2 teaspoon
ground coriander 1 Tablespoon
dried dill...
In a high - speed food processor or blender,
grind the
chickpeas until smooth, adding cooking water one tablespoon at a time, if it's
dry.
I sprout my
chickpeas,
dry in a dehydrator, then break up in a nutribullet then
grind finely in a stone mill.
Parmesan Roasted
Chickpeas Inspired by Woman's Day magazine 2 (15 ounce) cans of chickpeas (garbanzo beans), drained and rinsed 2 tablespoons olive oil juice from 1/2 a lemon (~ 1 1/2 tablespoons) 1 tablespoon dried oregano 1 teaspoon dried rosemary, crushed 1/2 teaspoon garlic powder 1/2 teaspoon sea salt 1/4 teaspoon freshly ground black pepper 1/2 cup grated parmesan After you have rinsed and drained your chickpeas, spread them out on a paper towe
Chickpeas Inspired by Woman's Day magazine 2 (15 ounce) cans of
chickpeas (garbanzo beans), drained and rinsed 2 tablespoons olive oil juice from 1/2 a lemon (~ 1 1/2 tablespoons) 1 tablespoon dried oregano 1 teaspoon dried rosemary, crushed 1/2 teaspoon garlic powder 1/2 teaspoon sea salt 1/4 teaspoon freshly ground black pepper 1/2 cup grated parmesan After you have rinsed and drained your chickpeas, spread them out on a paper towe
chickpeas (garbanzo beans), drained and rinsed 2 tablespoons olive oil juice from 1/2 a lemon (~ 1 1/2 tablespoons) 1 tablespoon
dried oregano 1 teaspoon
dried rosemary, crushed 1/2 teaspoon garlic powder 1/2 teaspoon sea salt 1/4 teaspoon freshly
ground black pepper 1/2 cup grated parmesan After you have rinsed and drained your
chickpeas, spread them out on a paper towe
chickpeas, spread them out on a paper towel to
dry.
150 g spaghetti (I used «spaghettoni») extra virgin olive oil, to taste 250 g cooked
chickpeas 1 garlic clove, peeled and halved 1 small red chili pepper, cleaned and minced a large handful of fresh sage leaves, cleaned and pat
dried freshly
ground black pepper, to taste
4 lb boneless skinless chicken thighs, halved 3 medium yellow onions, diced 3 cloves garlic, thinly sliced 28 oz diced tomatoes, with their juices 8 oz canned
chickpeas, drained 1 quart chicken stock 3 tbsp cilantro, roughly chopped 3/4 cup golden raisins 1/2 cup
dried apricots, halved 1/2 lemon, juiced 1 tbsp cumin 2 tsp turmeric 2 tsp
ground ginger 2 cinnamon sticks (or 1 tsp
ground) 1/2 teaspoon
ground nutmeg
3 - Ingredient Summer Tomato Sauce
Ground Meat and
Dried Mushroom Ragu Shakshuka with Spiced
Chickpeas Summer Vegetable Sauce of Eggplant, Bell Pepper, and Tomato Tomato Sauce — Marcella Hazan's Luxurious and Simple Pasta Sauce
Dry 1 cup
chickpea flour 1 cup arrowroot flour 2/3 cup + 2 tablespoons buckwheat flour, plus more for rolling 1/4 cup evaporated cane sugar 2 teaspoons
ground cinnamon 1.5 teaspoons xanthan gum 1/2 teaspoon sea salt
2 large garlic cloves 1/2 teaspoon kosher salt Pinch of saffron threads 2 teaspoons roughly chopped fresh ginger 2 teaspoons sweet paprika 1 teaspoon smoked paprika 1/4 teaspoon
ground cumin 1/4 teaspoon freshly
ground black pepper 1 cup canned crushed tomatoes (BPA - free brand) 2 tablespoons extra virgin olive oil 1 large onion, halved lengthwise and thinly sliced 1/2 cup
dry white wine or
dry vermouth 3 cups cooked
chickpeas 2 cups
chickpea cooking liquid 12 ounces baby spinach (or chopped spinach) 1/4 cup raisins 2 tablespoons sliced Spanish green olives (optional) Sherry vinegar and olive oil, for drizzling
1 lb
dried chickpeas, soaked overnight and drained + 1 tbsp kosher salt, plus more to taste + 1 tsp baking soda + 1/2 c tahini + 6 tbsp lemon juice + 6 tbsp olive oil, plus more to garnish + 4 garlic cloves, mashed into a paste + freshly
ground black pepper, to taste + pita chips, for serving
1 1/2 tablespoons olive oil 1/2 cup yellow onion, finely diced 1/4 teaspoon salt 4 garlic cloves, minced 1/2 teaspoon
ground cumin 1/4 teaspoon
dried thyme 1/2 teaspoon
dried Mexican oregano 1/4 teaspoon freshly
ground black pepper 1/4 teaspoon
ground cinnamon 1/8 teaspoon
ground cloves 1 teaspoon
ground coriander 1/2 teaspoon paprika 1/2 teaspoon chipotle chili powder 1 teaspoon chili powder 2 1/2 tablespoons sun -
dried tomatoes, finely chopped 1 (15 - ounce) can
chickpeas, drained and rinsed 1 teaspoon tamari 2 teaspoons apple cider vinegar
2 cans
chickpeas, well drained 1/4 cup Jamaican jerk sauce 1 tablespoon
ground flax seed whisked with 1 tablespoon water and 1 tablespoon fresh lime juice 2 medium cooked beets, grated on the large holes of a box grater and squeezed
dry (about 1/2 cup) 1/2 medium yellow onion, finely chopped (about 1/2 cup) 1 medium carrot, grated on the large holes of a box grater (about 1/2 cup) 1 fresh jalapeño pepper, finely minced 1/3 c. medium - coarse bulgur, cooked according to directions and well drained 1/2 c. whole wheat panko bread crumbs 1/4 cup tamari almonds, well chopped (I pulsed in food processor) 2 tablespoons chopped fresh cilantro 1/4 teaspoon salt or more to taste Generous amount of freshly
ground black pepper Whole wheat buns, red onions and romaine lettuce, for serving
2 tbsp olive oil 1 medium yellow onion, thinly sliced 1 tsp salt, plus a pinch (note: I used less) 4 cloves garlic, minced 2 tbsp minced fresh ginger 1/2 tsp crushed red pepper flakes (I used Aleppo chile flakes) 8 cups vegetable broth (note: I used a combination of water with nutritional yeast,
dried parsley, lemon pepper and 21 - spice seasoning) 1 medium eggplant (~ 1 lb), peeled and cut into 1 / 2 - inch chunks 1/2 cup brown or green lentils 2 tsp sweet paprika (note: I used sweet smoked paprika) 1/4 tsp
ground cinnamon 1 tsp saffron threads, crushed (note: Isa says optional but it was a great addition; I would recommend a bit less, though) 1 (24 - oz) can crushed tomatoes 1 (15 - oz) can
chickpeas, rinsed and drained (1.5 cups cooked
chickpeas) 1/4 cup chopped fresh mint, plus extra for garnish 1/4 cup chopped fresh cilantro, plus extra for garnish 4 ounces angel hair pasta (note: I substituted one zucchini that I had spiralized, being sure to then cut them into manageable lengths)
150 g spaghetti (I used «spaghettoni») extra virgin olive oil, to taste 250 g cooked
chickpeas 1 garlic clove, peeled and halved 1 small red chili pepper, cleaned and minced a large handful of fresh sage leaves, cleaned and pat
dried freshly
ground black pepper, to taste [click to continue...]
can crushed tomatoes 1 can pinto (or kidney) beans, rinsed and drained 1 can
chickpeas / garbanzo beans, rinsed and drained 1 can navy (white) beans, rinsed and drained 2T chili powder 2T
ground cumin 1T brown sugar 2 tsp
dried oregano 1 - 2 tsp red pepper flakes 1/4 tsp cayenne pepper (optional) 1 cup frozen corn
1 cup
dried chickpeas, soaked for 24 hours 1 bunch fresh parsley, stems removed 1 bunch fresh cilantro, stems removed 4 spring onions, green parts only 5 cloves of garlic 1 teaspoon sea salt 1/2 teaspoon
ground coriander 1/2 teaspoon
ground cumin 1/4 teaspoon
ground ginger 1/4 teaspoon paprika olive oil (for cooking)
As it turns out, making falafel couldn't be easier: you'll soak
dried chickpeas overnight, then
grind them with some onion, garlic, spices, and parsley if you like.
1 lb
dry chickpeas 4 cloves garlic 1/4 cup tahini 1T lemon juice 2 tsp
ground cumin 1/2 tsp cayenne pepper (optional) Salt and pepper to taste Paprika to garnish (optional)
1 3/4 cups
dried chickpeas (or use 5 1/4 cups of canned
chickpeas) 2 cloves garlic, lightly crushed 1 small onion, quartered 1 teaspoon
ground coriander 1 tablespoon
ground cumin 1 scant teaspoon cayenne, or to taste 1 cup chopped parsley or cilantro 1 teaspoon salt 1/2 teaspoon black pepper 1/2 teaspoon baking soda 1 tablespoon lemon juice Flour, as needed Neutral oil, like grapeseed or corn, for frying Tahini sauce
Offer plenty of iron - rich foods daily, such as beans,
chickpeas, lentils, tofu, cashew nuts, chia seeds,
ground linseed, hemp seeds, pumpkin seeds, quinoa, kale, raisins,
dried figs,
dried apricots and fortified breakfast cereals.
scant 1 cup (7 oz / 2oo g)
dried chickpeas, soaked overnight in water to cover, drained and rinsed 2 garlic cloves 1 small onion, chopped 1 tablespoon chopped fresh cilantro (coriander) 1 tablespoon chopped fresh parsley 1 tablespoon
ground cumin 1/2 teaspoon pepper 1/2 teaspoon salt 1 teaspoon
dried mint 1 teaspoon
ground coriander 1/2 teaspoon baking soda (bicarbonate of soda) corn oil, for frying
Curried Tomato and Coconut Soup with Garlic
Chickpeas 4 tbls olive oil 300g 1 large onion, roughly chopped 4 cloves of garlic, finely sliced 20g 5 cm piece of fresh ginger, sliced 5g 2 cm piece of fresh turmeric root, sliced or 1/2 tsp of turmeric powder 2 tsp garam masala 1 tsp ground coriander 1 tsp ground cumin 1/2 tsp dried chilli flakes 1 tsp sea salt (+ more to taste) Black pepper, to taste 800 ml 2 x 400g tins of crushed tomatoes 650 ml 2.5 cups vegetable stock (or water + stock cube) 200g 1.5 cups cooked chickpeas (or 1 x 400g tin, drained and rinsed) Flaky sea salt 1 cup 270 ml tin of full fat coconut cream
Chickpeas 4 tbls olive oil 300g 1 large onion, roughly chopped 4 cloves of garlic, finely sliced 20g 5 cm piece of fresh ginger, sliced 5g 2 cm piece of fresh turmeric root, sliced or 1/2 tsp of turmeric powder 2 tsp garam masala 1 tsp
ground coriander 1 tsp
ground cumin 1/2 tsp
dried chilli flakes 1 tsp sea salt (+ more to taste) Black pepper, to taste 800 ml 2 x 400g tins of crushed tomatoes 650 ml 2.5 cups vegetable stock (or water + stock cube) 200g 1.5 cups cooked
chickpeas (or 1 x 400g tin, drained and rinsed) Flaky sea salt 1 cup 270 ml tin of full fat coconut cream
chickpeas (or 1 x 400g tin, drained and rinsed) Flaky sea salt 1 cup 270 ml tin of full fat coconut cream (or milk)
1 medium red onion, very thinly sliced — preferably with a mandoline 2/3 cup red wine vinegar (or more if needed to cover the onion) 1 teaspoon sugar or agave Pinch salt 1 can
chickpeas, drained and rinsed 2/3 cup chopped sun -
dried tomatoes (oil - packed or other ready - to - use, see note above) 1 small head radicchio (Treviso is nice here) cored and diced (about 1 1/2 cups) 2 tablespoons capers, rinsed 3 - 4 tablespoons chopped fresh basil 1/4 teaspoon salt, or more to taste Freshly
ground black pepper 1 lb.
1 pound
dried chickpeas 4 garlic cloves, roughly chopped 1 large onion, cut into 8 pieces 2 tablespoons berbere (or substitute 1 1/2 tablespoons cumin and 2 teaspoons cayenne) 1/2 teaspoon
ground coriander 1/4 teaspoon
ground cardamom (optional) 1 bunch flat - leaf parsley, large stems removed 1 bunch cilantro, large stems removed 1 1/2 teaspoons salt (fine salt is best here) 1 teaspoon black pepper 3/4 teaspoon baking soda 1 tablespoon fresh lemon juice 2 tablespoons olive oil
1 (15oz) can
chickpeas 2 to 3 tablespoons of
chickpea water (from the can) 1/4 cup fresh lemon juice 1/8 cup tahini paste 1 medium garlic clove, minced 2 tablespoons extra-virgin olive oil 1 teaspoon salt 1/2 teaspoon 7 spice 2 tablespoons pine nuts (to garnish) pinch or two of
dried oregano seasoning Dash
ground paprika, for serving about 1/2 tablespoon olive oil to taste on top
freshly
ground black pepper 1 can (15.5 oz)
chickpeas, about 2 cups, rinsed and drained 2 baby cucumbers, about 2 cups, diced 1/4 Sun -
dried tomatoes packed in oil, chopped 1/4 cup Kalamata olives pitted, chopped 3 ripe avocados halved, pitted, meat scooped out, diced 1/4 cup Crumbled feta cheese about, about 1 oz.
1 onion, chopped 2 celery stalks, chopped, 1 1/2 cups of cooked
chickpeas 4 1/2 cups of water 2 teaspoons of garlic 1 teaspoon onion powder 1/2 teaspoon turmeric 1/2 teaspoon
ground coriander 1 Tablespoon
dried dill...
2 cups of
dried chickpeas, soaked in water for at least 5 hours 1 onion, chopped 5 carrots, chopped 6 celery stalks, chopped 1 Tablespoon
ground turmeric 1 Tablespoon
dried Herbes de Provence 1 teaspoon fennel 1 teaspoon red pepper flakes 1 teaspoon
ground black pepper 1 — 2 teaspoons salt (optional) 1 pound organic...
Roasted Parmesan
Chickpeas from Woman's Day Kitchen Ingredients: 2 can (s)(15 ounces each) Chickpeas * See Bottom of Post 1/2 cup (s) Grated Parmesan 1 tablespoon (s) Olive Oil 1/2 teaspoon (s) Garlic Powder 1/2 teaspoon (s) Kosher Salt 1/4 teaspoon (s) Freshly Ground Black Pepper Pinch Cayenne Pepper (Optional) Directions: Rinse the chickpeas under water, spread them out on paper towels and let dry for 15
Chickpeas from Woman's Day Kitchen Ingredients: 2 can (s)(15 ounces each)
Chickpeas * See Bottom of Post 1/2 cup (s) Grated Parmesan 1 tablespoon (s) Olive Oil 1/2 teaspoon (s) Garlic Powder 1/2 teaspoon (s) Kosher Salt 1/4 teaspoon (s) Freshly Ground Black Pepper Pinch Cayenne Pepper (Optional) Directions: Rinse the chickpeas under water, spread them out on paper towels and let dry for 15
Chickpeas * See Bottom of Post 1/2 cup (s) Grated Parmesan 1 tablespoon (s) Olive Oil 1/2 teaspoon (s) Garlic Powder 1/2 teaspoon (s) Kosher Salt 1/4 teaspoon (s) Freshly
Ground Black Pepper Pinch Cayenne Pepper (Optional) Directions: Rinse the
chickpeas under water, spread them out on paper towels and let dry for 15
chickpeas under water, spread them out on paper towels and let
dry for 15 minutes.
Serves: 6 - 8 Ingredients: 1 cup whole wheat couscous,
dry Dressing: Juice of 1 large orange (about 1/2 cup) Juice of 1 small lemon (about 1/4 cup) 1/2 cup organic extra virgin olive oil 1/2 tsp turmeric 1/4 tsp salt Caramelized Cabbage: 1/4 cup organic extra virgin olive oil 1 medium yellow onion (thinly sliced) 1 small curly cabbage (sliced or chopped finely) 1 small red cabbage (sliced or chopped finely) Juice of 1 large orange (about 1/2 cup) 1 (15 oz) can (non-PBA lining)
chickpeas (rinsed & drained) 1/2 tsp salt fresh
ground pepper to taste Instructions: 1.
2 (15 - ounce) cans
chickpeas, rinsed and drained 2 tablespoons water, plus more if needed 3/4 cup chopped onion 1 cup minced zucchini and / or bell pepper 2 teaspoons chili powder 2 teaspoons
ground cumin 2 teaspoons smoked paprika 1 teaspoon garlic powder 1 teaspoon
dried oregano 1/4 teaspoon allspice 1/4 teaspoon crushed red pepper flakes (or fresh minced chili pepper, to taste, see Note) 3/4 teaspoon sea salt 3 tablespoons freshly squeezed lime juice 1 teaspoon molasses
Chicken
Chickpea Stew INGREDIENTS 6 SERVINGS 6 tablespoons olive oil, divided 6 skinless, boneless chicken thighs Kosher salt 3 large garlic cloves, minced 1 small onion 1 red pepper 1 cup chopped fennel 1 tsp
dried basil 1 tsp
dried oregano 2 tablespoons
ground cumin 1 large can strained tomatoes 2 cups chicken broth 3/4 -LSB-...]
Take 1 3/4 cup
dry chickpeas, soaked overnight 2 tablespoons olive oil 1 small yellow onion, cut in half 1 - 2 garlic cloves, peeled Zest of one lemon 1/2 cup packed fresh parsley (stems and all) 1/2 cup packed fresh cilantro (stems and all) 2 tablespoons garbanzo bean flour 1 teaspoon
ground cumin 1/2 teaspoon
ground coriander 1/4 teaspoon
ground cayenne pepper 1 teaspoon baking powder Heavy pinch of sea salt flakes
Ingredients: Chicken Meal, Peas,
Chickpeas, Tapioca, Chicken, Chicken Eggs, Chicken Fat (preserved with Mixed Tocopherols and Citric Acid), Tomato Pomace, Salmon Meal, Freeze
Dried Chicken (including Freeze
Dried Ground Chicken Bone), Montmorillonite Clay, Natural Flavor, Freeze
Dried Turkey, Freeze
Dried Turkey Liver, Freeze
Dried Turkey Heart, Pumpkinseeds, Salmon Oil (source of DHA), Potassium Chloride, Salt, Vitamins (Vitamin A Supplement, Vitamin D3Supplement, Vitamin E Supplement, Niacin Supplement,L - Ascorbyl -2-Polyphosphate, d - Calcium Pantothenate, Thiamine Mononitrate, Pyridoxine Hydrochloride, Riboflavin Supplement, Folic Acid, Biotin, Vitamin B12 Supplement), Carrots, Apples, Minerals (Zinc Proteinate, Iron Proteinate, Copper Proteinate, Manganese Proteinate, Ethylenediamine Dihydriodide, Sodium Selenite), Butternut Squash, Choline Chloride,
Ground Flaxseed,
Dried Kelp, Broccoli, Rosemary Extract,
Dried Bacillus coagulans Fermentation Product, Apple Cider Vinegar,
Dried Chicory Root, Blueberries.
Ingredients: Deboned chicken, deboned turkey, yellowtail flounder, whole eggs, whole atlantic mackerel, chicken liver, turkey liver, chicken heart, turkey heart, whole atlantic herring, dehydrated chicken, dehydrated turkey, dehydrated mackerel, dehydrated chicken liver, dehydrated turkey liver, whole green peas, whole navy beans, red lentils, chicken necks, chicken kidney, chicken fat, pinto beans,
chickpeas, green lentils, natural chicken flavor, lentil fiber, herring oil,
ground chicken bone, chicken cartilage, turkey cartilage,
dried kelp, freeze -
dried chicken liver, freeze -
dried turkey liver, whole pumpkin, whole butternut squash, kale, spinach, mustard greens, collard greens, turnip greens, whole carrots, apples, pears, pumpkin seeds, sunflower seeds, zinc proteinate, mixed tocopherols (preservative), chicory root, turmeric, sarsaparilla root, althea root, rosehips, juniper berries,
dried lactobacillus acidophilus fermentation product,
dried bifidobacterium animalis fermentation product,
dried lactobacillus casei fermentation product.
Deboned lamb *, deboned duck *, whole eggs *, lamb meal, goat meal, catfish meal, whole green peas, red lentils, pinto beans, lamb fat,
chickpeas, green lentils, whole yellow peas, rainbow trout *, duck meal, herring oil, lentil fiber, quail (
ground with bone), natural lamb flavor, lamb tripe *, lamb liver *, duck giblets (liver, heart, kidney) *, duck cartilage *,
dried kelp, whole pumpkin *, whole butternut squash *, kale *, spinach *, mustard greens *, collard greens *, turnip greens *, carrots *, Red Delicious apples *, Bartlett pears *, freeze -
dried lamb liver, freeze -
dried duck liver, pumpkin seeds, sunflower seeds, zinc proteinate, mixed tocopherols (preservative), chicory root, turmeric, sarsaparilla root, althea root, rosehips, juniper berries,
dried lactobacillus acidophilus fermentation product,
dried bifidobacterium animalis fermentation product,
dried lactobacillus casei fermentation product.
Duck Meal,
Chickpeas, Peas, Lentils, Chicken Fat (preserved with Mixed Tocopherols),
Dried Plain Beet Pulp, Flaxseed, Pumpkin, Cranberries, Apples, Brewers
Dried Yeast, Papayas, Choline Chloride, Blueberries, Pomegranates, Vitamin E Supplement, Inulin,
Dried Kelp, Zinc Proteinate, Mixed Tocopherols added to preserve freshness, Zinc Sulfate, Niacin, Ferrous Sulfate, Iron Proteinate, Vitamin A Supplement, Yucca Schidigera Extract, Glucosamine Hydrochloride, Ascorbic Acid (Vitamin C),
Ground Cinnamon,
Ground Fennel,
Ground Peppermint, Copper Sulfate, Thiamine Mononitrate, Copper Proteinate, Manganese Proteinate, Manganese Sulfate, d - Calcium Pantothenate, Sodium Selenite,
Dried Enterococcus faecium Fermentation Product, Pyridoxine Hydrochloride, Riboflavin, Vitamin D3 Supplement, Biotin,
Dried Lactobacillus bulgaricus Fermentation Product,
Dried Enterococcus thermophilus Fermentation Product, Calcium Iodate, Vitamin B12 Supplement, Folic Acid,
Dried Bacillus licheniformis Fermentation Product,
Dried Bacillus subtilis Fermentation Product,
Dried Aspergillus oryzae Fermentation Product,
Dried Trichoderma reesei Fermentation Product,
Dried Rhizopus oryzae Fermentation Product,
Dried Lactobacillus acidophilus Fermentation Product,
Dried Lactobacillus casei Fermentation Product, Rosemary Extract, Green Tea Extract, Spearmint Extract.
Deboned Turkey, Turkey Meal, Peas, Lentils,
Chickpeas,
Dried Plain Beet Pulp, Chicken Fat (preserved with Mixed Tocopherols), Pork Meal, Flaxseed, Pumpkin, Natural Flavor, Cranberries, Apples, Brewers
Dried Yeast, Papayas, Blueberries, Pomegranates, Vitamin E Supplement, Inulin,
Dried Kelp, Zinc Proteinate, Mixed Tocopherols added to preserve freshness, Zinc Sulfate, Niacin, Ferrous Sulfate, Iron Proteinate, Vitamin A Supplement, Yucca Schidigera Extract, Glucosamine Hydrochloride, Ascorbic Acid (Vitamin C),
Ground Cinnamon,
Ground Fennel,
Ground Peppermint, Copper Sulfate, Thiamine Mononitrate, Copper Proteinate, Manganese Proteinate, Manganese Sulfate, d - Calcium Pantothenate, Sodium Selenite,
Dried Enterococcus faecium Fermentation Product, Pyridoxine Hydrochloride, Riboflavin, Vitamin D3 Supplement, Biotin,
Dried Lactobacillus bulgaricus Fermentation Product,
Dried Enterococcus thermophilus Fermentation Product, Calcium Iodate, Vitamin B12 Supplement, Folic Acid,
Dried Bacillus licheniformis Fermentation Product,
Dried Bacillus subtilis Fermentation Product,
Dried Aspergillus oryzae Fermentation Product,
Dried Trichoderma reesei Fermentation Product,
Dried Rhizopus oryzae Fermentation Product,
Dried Lactobacillus acidophilus Fermentation Product,
Dried Lactobacillus casei Fermentation Product, Rosemary Extract, Green Tea Extract, Spearmint Extract.
Deboned chicken, deboned turkey, yellowtail flounder, whole eggs, whole atlantic mackerel, chicken liver, turkey liver, chicken heart, turkey heart, whole atlantic herring, dehydrated chicken, dehydrated turkey, dehydrated mackerel, dehydrated chicken liver, dehydrated turkey liver, whole green peas, whole navy beans, red lentils, chicken necks, chicken kidney, pinto beans,
chickpeas, green lentils, natural chicken flavor, lentil fiber, herring oil,
ground chicken bone, chicken cartilage, chicken fat, turkey cartilage,
dried kelp, freeze -
dried chicken liver, freeze -
dried turkey liver, whole pumpkin, whole butternut squash, kale, spinach, mustard greens, collard greens, turnip greens, whole carrots, apples, pears, pumpkin seeds, sunflower seeds, zinc proteinate, mixed tocopherols (preservative), chicory root, turmeric, sarsaparilla root, althea root, rosehips, juniper berries,
dried lactobacillus acidophilus fermentation product,
dried bifidobacterium animalis fermentation product,
dried lactobacillus casei fermentation product.