Preheat the oven to 350 degrees. Grease a 9 by 5 inch loaf pan. Combine the garbanzo beans and their liquid, the oil, egg, garlic, flour, chili powder, cumin and paprika in a food processor. Puree the mixture until smooth. Pour the mixture into the prepared pan. Bake until loosely set and golden brown, 1 1/4 to 1 1/2 hours. Serve the pudding hot, garnished with the minced scallions and accompanied by steamed brown rice.
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|Serving Size: 1 Serving (77g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 35 (30%)|
|Amt Per Serving||% DV|
|Total Fat 3.9g||5 %|
|Saturated Fat 0.5g||2 %|
|Monounsaturated Fat 1.9g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 26.4mg||8 %|
|Sodium 194.4mg||7 %|
|Potassium 164.6mg||4 %|
|Total Carbohydrate 16.5g||5 %|
|Dietary Fiber 3.3g||13 %|
|Sugars, other 13.2g|
|Protein 4.3g||6 %|
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Calories per serving: 115
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