Estimated Nutrition (whole recipe, rough)
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Peanut Oil | 1 tbsp (14g) | 119 |
| Butternut Squash | 1 cup cubed (140g) butternut | 76 |
| Grape | 1/2 cup (76g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Clove | 1 tsp ground (2g) | 7 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Bean | 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 onion, sliced
- 1 onion, chopped
- 1 garlic clove
- 2 tablespoons peanut oil
- 1 cup diced butternut squash
- 1 cup seasoned broth
- 1/2 cup raisins
- 1 teaspoon ground turmeric
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 15oz garbanzo beans
- =
Directions
Put the onions and garlic into a large pan with the peanut oil and cook for about 8 minutes, stirring constantly.
Except for the garbanzo beans, add the remaining ingredients to the pan. Make sure it is on a high heat to start with and reduce the heat after a couple of minutes.
Cover the mixture and cook for about 8 minutes, until the butternut squash is tender.
Finally, stir in the garbanzo beans.
This recipe serves 4.