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 |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Chili | 1 tsp (2.7g) | 8 |
| Spinach | 1 cup raw (30g) | 7 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| 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
- 4 large potatoes (peeled)
- 2 cups chopped spinach
- 1 cup olive oil or vegetable oil
- 2 garlic cloves(minced) (or teaspoon of garlic powder )
- 2 cups garbanzo beans
- 1 red pepper(seeded+ diced)
- 1 green pepper(seeded + diced)
- 1 medium onion (diced)
- 1 teaspoon oregano
- 1 teaspoon dried basil
- Sprinkle of red pepper powder
Directions
Boil potatoes 8 minutes. Add spinach and cook until potatoes are tender. Drain pot. Heat oil in large, deep frying pan until lightly bubbling. Add potatoes, spinach, beans and remaining ingredients (except red pepper powder). Sautee (stirring with spatula) until potatoes become slightly creamy and ingredients are heated through. Sprinkle all over with red pepper powder. Cover pan; simmer at medium heat 3 mins.
Category:Burundian Recipes
Category:Burundian Vegetarian