Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
167
Calories
2g
Protein
14g
Fat
9g
Carbs
Counts 6 of 8 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Carrot | 1 medium (61g) | 25 |
| Chili | 1 tsp (2.7g) | 8 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Coriander | not in our table | 0 |
| Peppermint | 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
- 750 g carrots, peeled and cut into chunks
- 2 garlic cloves, crushed
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon paprika
- 1 pinch chili powder
- 1 teaspoon cumin
- 1 teaspoon coriander
- fresh coriander, to serve
- mint sprigs, to serve
Directions
1
Place carrots and garlic in saucepan with salted water. Bring to boil and cook until tender. Drain.
2
Mash roughly and stir in remaining ingredients, season to taste and serve.
3
Category:Chadian Recipes
4
Category:Chadian Appetizers
Recipe sourced from
fandom