Photo: Charles Deluvio
Estimated Nutrition (whole recipe, rough)
468
Calories
19g
Protein
18g
Fat
64g
Carbs
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chickpea | 1/2 cup canned (120g) drained | 134 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Kidney Bean | 1/2 cup canned (128g) drained | 112 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Chili | 1 tsp (2.7g) | 8 |
| Clove | 1 tsp ground (2g) | 7 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Basil | 5 leaves fresh (2.5g) | 1 |
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
- =
- 40 oz can kidney beans (or two
- 16 oz cans)
- 15 oz can chickpeas
- 2 cloves of garlic, minced
- 1 medium onion, chopped
- 1 tbsp olive oil
- 8 oz tomato sauce
- 14 1/4 oz can whole tomatoes
- 1 tbsp oregano
- 1/2 tsp thyme
- 1 tsp cumin
- 1/2 tsp basil
- 3 tbsp chili powder
- =
Directions
1
Rinse kidney beans and chickpeas to remove salt. Set aside. Saute garlic and onion in olive oil. Add beans, chickpeas, and remaining ingredients and bring to a boil. Simmer for 20 minutes (or longer) until thick.
Recipe sourced from
fandom