Photo: Kevin McCutcheon
Estimated Nutrition (whole recipe, rough)
379
Calories
14g
Protein
3g
Fat
78g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Chickpea | 1/2 cup canned (120g) drained | 134 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| 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
- 3/4 cup dried chickpeas
- 5 cups vegetable stock (see related recipe at left) or
- canned broth
- 1 lb. tomatoes, cored
- 1 lb. baking potatoes, peeled and diced
- 2 tsp. garam masala
- 1/2 tsp. ground ginger
- 1/2 tsp. ground turmeric
- Salt and freshly ground pepper, to taste
- 3 Tbs. chopped fresh cilantro
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes