Coat a non-stick baking pan with 4 seconds cooking spray.
Arrange the grapes on the baking sheet in a single layer and cook in the oven for 20-25 minutes.
Carefully remove the tray from the oven and set the grapes aside. Transfer the grape juice to a small bowl.
Coat a medium sized Dutch pan with 2 seconds of cooking spray and place on the stove over medium high heat and add cumin.
As the cumin begins to sizzle, add the reserved grape juice and simmer together for 5 minutes.
Add the gram flour and keep stirring to avoid lumps.
When the gram flour starts to thicken, add the grapes to the mixture and toss gently and coat evenly.
Garnish with shredded cabbage and mixed leafy greens.
This is a very flexible recipe....and it’s a great way to use grapes, especially those sour ones! Try other spices and herbs in this dish. Increase the nutritional value by adding garbanzo beans, black beans or corn. Serve this dish as an appetizer or a snack. Serve it hot or cold!
Serving Size: 1 Serving (3/4 cup), Servings: 4, Amount Per Serving: Calories 240, Calories from Fat 15, Total Fat 2g (3% DV), Saturated Fat 0g (0% DV), Trans Fat 0g, Cholesterol 0mg (0% DV), Sodium 10mg (0% DV), Total Carbohydrate 59g (20% DV), Dietary Fiber 3g (12% DV), Sugars 49g, Protein 3g, Vitamin A (4% DV), Vitamin C (60% DV), Calcium (4% DV), Iron (10% DV). Percent Daily Values (DV) are based on a 2,000 calorie diet.