Photo: Mike Kenneally
Estimated Nutrition (whole recipe, rough)
1090
Calories
37g
Protein
29g
Fat
172g
Carbs
Counts 14 of 15 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 14 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chickpea | 1/2 cup canned (120g) drained | 134 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Sourdough | 1 slice (36g) | 93 |
| Bread | 1 slice (30g) white | 79 |
| Onion | 1 medium (110g) | 44 |
| Fennel Bulb | 1/2 bulb (87g) | 27 |
| Clove | 1 tsp ground (2g) | 7 |
| Celery | 1 stalk (40g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Water | 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
- 15 ounces dried chickpeas, soaked overnight with 1 tablespoon apple cider vinegar and plenty of water to cover
- 1 bay leaf
- 1 garlic clove, slightly smashed
- Olive oil
- 1 fennel bulb
- 1 1/2 cups fresh breadcrumbs, from 3 slices of fresh sourdough bread
- 1 onion, minced
- 1 stalk celery, minced
- 1 sprig rosemary, leaves removed and minced.
- 1 1/2 cups fresh bread crumbs
- 5 ounces Roth reserve cheese, grated
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By biggirlssmallkitchen ·
Recipe sourced from
openrecipes