Photo: K8
Estimated Nutrition (whole recipe, rough)
309
Calories
9g
Protein
16g
Fat
34g
Carbs
Counts 5 of 7 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chickpea | 1/2 cup canned (120g) drained | 134 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Crayfish | 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
- 1½ cups dry chickpeas
- ½ cup warm water
- 1 onion , chopped
- 2 fresh chiles
- 2 tablespoon ground crayfish
- ½ teaspoon salt
- 2 teaspoon vegetable oil
- 2 teaspoon ground nutmeg (optional)
Directions
1
Soak the chickpeas for 3 hours, then drain and peel them.
2
Blend the peeled chickpeas with chopped onions, chiles, and crayfish with warm water. Work in batches if needed.
3
Transfer the purée to a bowl, and mix in the salt, oil, and nutmeg.
4
Divide the mixture into molds, and place in a steamer over boiling water.
5
Steam for 40 minutes. Remove from the steamer and unmold.
Recipe sourced from
wikibooks