Photo: Cala
Estimated Nutrition (whole recipe, rough)
936
Calories
63g
Protein
35g
Fat
93g
Carbs
Counts 12 of 13 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork Sausage | 100g cooked | 301 |
| Pasta | 1 cup cooked (140g) | 220 |
| Chicken | 100g cooked | 165 |
| Chickpea | 1/2 cup canned (120g) drained | 134 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Spinach | 1 cup raw (30g) | 7 |
| Celery | 1 stalk (40g) | 6 |
| Olive | 1 large (4g) | 4 |
| Garlic | 1 clove (3g) | 4 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Seed | 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 tablespoons extra virgin olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 stick celery, chopped
- 1 carrot, chopped
- 1 sprig rosemary, finely chopped
- 1 liter chicken stock (optional)
- 3 cans chickpeas (400 gram each)
- 200 grams small pasta (such as ditalini or conchigliette)
- 2 tablespoons tomato paste
- 1 small red chilli, seeds removed and finely chopped
- 150 grams spinach, roughly chopped
- 4 pork sausages
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