Photo: Chiara Conti
Estimated Nutrition (whole recipe, rough)
1335
Calories
76g
Protein
50g
Fat
134g
Carbs
Counts 15 of 17 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 15 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Pork | 100g cooked | 242 |
| Salmon | 100g cooked | 208 |
| Chickpea | 1/2 cup canned (120g) drained | 134 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Spinach | 1 cup raw (30g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Saffron | not in our table | 0 |
| 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
- 1/2 pound (1 generous cup) dried chickpeas
- 7 cloves garlic, peeled
- 1 onion, peeled
- 1 bay leaf
- 1 small ham hock (optional)
- Salt
- About 1 1/4 pounds spinach, tough stems removed, rinsed, and coarsely chopped (about 10 loosely packed cups or 1 pound after trimming)
- 2 tablespoons olive oil
- 1 slice country bread, crust removed
- Generous pinch of saffron threads, warmed and crushed
- 1 teaspoon cumin seeds, toasted in a dry pan until fragrant and finely ground
- 2 teaspoons sweet smoked paprika
- 1/2 cup coarsely flaked cooked salt cod (optional)
- 1/4 cup diced cooked ham if using ham hock or 1/2 cup if not using hock (optional)
- Salt and freshly ground black pepper
- Dash of sherry vinegar, as needed
- 4 eggs, fried sunny-side up, or 2 hard-boiled eggs, peeled and chopped (optional)
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