Photo: Kevin McCutcheon
Estimated Nutrition (whole recipe, rough)
547
Calories
16g
Protein
17g
Fat
90g
Carbs
Counts 14 of 16 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 14 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Chickpea | 1/2 cup canned (120g) drained | 134 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Apricot | 1 medium (35g) | 17 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Pumpkin | not in our table | 0 |
| Coriander | 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
- 2 butternut squash, peeled and cut into cubes
- 1/4 pumpkin, peeled and cubed
- 1 potato, peeled and cubed
- 2 tomatoes, cubed
- 1 diced onion, fresh or dry
- hot chilies (optional)
- 2 carrots, peeled and sliced
- 1/2 cups chickpeas, canned
- cut parsley
- 1 tablespoons tomato paste
- dry apricots (a handful)
- 1 tablespoons basil
- cilantro
- salt
- black pepper
- turmeric
- 1 teaspoons cinnamon
- 1 teaspoons ginger
- 2 tablespoons oil
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
Recipe sourced from
foodista