Photo: Lily Banse
Estimated Nutrition (whole recipe, rough)
1483
Calories
59g
Protein
45g
Fat
212g
Carbs
What these numbers assume — 18 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Beef | 100g cooked | 250 |
| Pasta | 1 cup cooked (140g) | 220 |
| Chickpea | 1/2 cup canned (120g) drained | 134 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Date | 1 date (24g) medjool | 66 |
| Onion | 1 medium (110g) | 44 |
| Dried Fig | 1 medium (50g) | 37 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Celery Stalks | 1 stalk (40g) | 6 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| 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
- 1 lb/455 g stewing beef, cut into 1/2-in/12-mm cubes
- 1 cup/170 g finely chopped celery stalks, tender green parts and leaves only
- 1 medium onion, finely chopped
- 1/3 cup/15 g loosely packed, finely chopped fresh flat-leaf parsley
- 1/3 cup/15 g loosely packed, finely chopped fresh cilantro
- 1 Tbsp butter, , or olive oil
- 1 tsp ground ginger
- 1/2 tsp ground cinnamon
- Salt and freshly ground black pepper
- Two 14-oz/410-g cans peeled whole tomatoes, seeded and puréed with all the juices
- 3 Tbsp tomato paste
- 1 cup/170 g canned chickpeas, rinsed
- 1/4 cup/30 g all-purpose flour
- Juice of 1 lemon
- 1 oz/30 g vermicelli or angel hair pasta, broken into 3/4-in/2-cm lengths
- 1 lemon, cut into wedges
- 12 dates, preferably
- 12 dried figs
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