Photo: Cala
Estimated Nutrition (whole recipe, rough)
529
Calories
15g
Protein
29g
Fat
60g
Carbs
Counts 9 of 11 ingredients — the other 2 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 |
|---|---|---|
| Peanut | 1 oz (28g) | 161 |
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Yam | not in our table | 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 cups onions, chopped
- 2 teaspoons olive oil
- 1/3 cup peanut butter
- 6 cups sweet potatoes (not yams), peeled and cut into 1 inch cubes
- 1 tablespoon ground cumin
- 1/4 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon cayenne pepper
- 2 (15 1/2 ounce) cans garbanzo beans, undrained
- 2 (14 1.2 ounce) or 1 (32 ounce) cans low-sodium vegetable broth
- 1 (28 ounce) can diced or crushed tomatoes, undrained
Directions
1
1.Heat oil over medium-high heat in a large saucepan and sauté onions until they start to brown.
2
2.Stir in the rest of the ingredients then raise heat to bring to a boil.
3
3.Reduce heat to low then cover and let simmer for 45 minutes or until sweet potatoes are softened.
Recipe sourced from
fandom