Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
350
Calories
10g
Protein
16g
Fat
45g
Carbs
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chickpea | 1/2 cup canned (120g) drained | 134 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Chili | 1 tsp (2.7g) | 8 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- One 1-pound bag dried chickpeas, soaked overnight in cold water to cover
- 1 tablespoon crushed red pepper flakes
- 2 quarts vegetable stock or water
- Salt
- 1/4 cup freshly squeezed lemon juice
- 2 tablespoons red wine vinegar
- 3/4 cup extra-virgin olive oil
- 2 cups grated carrots (from 2 large or 4 medium carrots)
- 1 cup red onion, cut into 1/4-inch dice
- 1/2 cup chopped flat-leaf parsley
- 1 teaspoon minced garlic
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes