Photo: Cala
Estimated Nutrition (whole recipe, rough)
686
Calories
52g
Protein
27g
Fat
63g
Carbs
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Milk | 1 cup (244ml) whole | 149 |
| Chickpea | 1/2 cup canned (120g) drained | 134 |
| Butter | 1 tbsp (14g) | 102 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Onion | 1 medium (110g) | 44 |
| Chili | 1 tsp (2.7g) | 8 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Clove | 1 tsp ground (2g) | 7 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 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
- 1 batch Curried Roasted Chickpeas
- 1 cup milk (1%)
- to taste salt and pepper
- 2 1/2 cups low sodium chicken broth
- 1/8 teaspoon dried chili flakes
- 1 pinch cloves
- 1 teaspoon cumin
- 3 tablespoons butter
- 3 tablespoons garam masala
- 1/2 teaspoon cinnamon
- 4 tablespoons fresh ginger, minced
- 1 medium-sized onion, diced
- 1 head cauliflower, cut into florets
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