Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Chickpea | 1/2 cup canned (120g) drained | 134 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Saffron | 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
- =
- 2kg potato
- 1 cup chickpeas
- 1kg sliced onion
- 1 tablespoon parsley
- 100g butter
- 1 pinch saffron
- 1/2 teaspoon pepper
- salt
- =
Directions
Remove the potato skins and wash well. Rub them qith a bit of salt andcut into coarse chunks.
Add them to a pan with the butter, half of the onions, pepper, saffron, chickpeas and 2 glasses of water. Cook it on a very low heat for about 1 hour.
Add the other onions and parsley. Mix it together and allow the pan to simmer for 15 minutes to reduce sauce. When the sauce is thick and the vegetables tender, serve.
This recipe serves 4.