Photo: Pille R. Priske
Estimated Nutrition (whole recipe, rough)
681
Calories
18g
Protein
17g
Fat
117g
Carbs
Counts 8 of 10 ingredients — the other 2 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 |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Potato | 1 medium (173g) baked | 161 |
| Chickpea | 1/2 cup canned (120g) drained | 134 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Seed | 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
- 250px|right
- 2 Tbsp canola oil
- 1 medium-size onion, diced
- 1 medium-size Russet potato, diced
- 3 cups water
- 1 cup basmati or long-grain rice
- 3/4 tsp salt
- 1/2 tsp cumin seeds
- 1/4 tsp ground turmeric
- 1 cup canned chickpeas, rinsed and drained
Directions
1
1.In a 3-quart saucepan over medium heat, heat oil; add onion and potato. Cook 5 minutes, stirring occasionally.
2
2.Add water, rice, salt, cumin seeds, and turmeric; over high heat, heat to boiling.
3
3.Reduce heat to low; cover and simmer 20 minutes, or until rice and potatoes are tender. During the last 5 minutes of cooking, stir in chickpeas.
Recipe sourced from
fandom