Photo: Louis Hansel
Estimated Nutrition (whole recipe, rough)
463
Calories
12g
Protein
29g
Fat
46g
Carbs
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Peanut | 1 oz (28g) | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Sweet Potato | 1 medium (114g) baked | 103 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| 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
- 2/3 cups chunky peanut butter
- 1 tablespoon canola oil
- 2 cups onion, chopped
- 6 cups peeled and chopped sweet potato
- 1 tablespoon ground cumin
- salt and pepper, to taste
- 2 (15 1/2 oz.) cans garbanzo beans, drained
- 2 (14 1/2 oz.) cans low sodium vegetable broth
- 1 (28 oz.) can diced tomatoes, undrained
Directions
1
1.Heat oil in a Dutch oven or large saucepan over medium-high heat. Add onions and sauté until lightly browned.
2
2.Stir in remaining ingredients, bring to a boil then reduce heat and simmer uncovered for 30 minutes or until sweet potato is tender.
Recipe sourced from
fandom