Photo: Kevin McCutcheon
Estimated Nutrition (whole recipe, rough)
506
Calories
12g
Protein
16g
Fat
86g
Carbs
Counts 17 of 22 ingredients — the other 5 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 17 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Green Bell Pepper | 1 medium (119g) | 31 |
| Red Bell Pepper | 1 medium (119g) | 31 |
| Fennel | 1/2 bulb (87g) | 27 |
| Carrot | 1 medium (61g) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Clove | 1 tsp ground (2g) | 7 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Allspice | 1 tsp ground (1.9g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Pumpkin | not in our table | 0 |
| Water | not in our table | 0 |
| Saffron | not in our table | 0 |
| Seed | not in our table | 0 |
| Coriander | 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
- =
- 2 Tbs. sweet paprika
- 1/2 tsp. cinnamon
- 1/2 tsp. turmeric
- 2 Tbs. olive oil
- 1 1/2 cups chopped onions
- 1 cup chopped green bell pepper
- 1 cup chopped red bell pepper
- 3 cups peeled and chopped potatoes
- 1 small butternut squash, peeled, seeded and chopped
- 2 cups peeled, chopped carrots
- 2 cups chopped tomatoes
- 1 1/2 Tbs. Berber spice mixture
- 3 cloves garlic, minced
- 4 cups water or vegetable broth
- Salt to taste
- 1/4 cup chopped fresh parsley
- Pinch saffron
- Berber spice mixture
- 2 Tbs. cumin seeds or 1 tsp. ground cumin
- 1/2 Tbs. fennel seeds
- 1 Tbs. black peppercorns
- 1 Tbs. whole allspice berries
- 3 whole cloves
- 1/2 Tbs. coriander seeds
- 1 Tbs. grated, peeled fresh gingerroot
- =
Directions
1
Berber spice mixture: In small bowl, combine all ingredients; set aside.
2
In large saucepan or Dutch oven, heat oil over medium heat. Add vegetables, spice mixture and garlic and cook, stirring occasionally, 3 to 5 minutes. Add water, cover and simmer until vegetables are tender, 20 to 25 minutes. Salt to taste; garnish with parsley.
Recipe sourced from
fandom