Photo: Louis Hansel
Estimated Nutrition (whole recipe, rough)
643
Calories
20g
Protein
17g
Fat
106g
Carbs
Counts 8 of 12 ingredients — the other 4 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 |
|---|---|---|
| Farro | 1/2 cup cooked (100g) | 170 |
| 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 |
| Chili | 1 tsp (2.7g) | 8 |
| Spinach | 1 cup raw (30g) | 7 |
| Salt | 1 tsp (6g) | 0 |
| Pumpkin | not in our table | 0 |
| Wheat | not in our table | 0 |
| Spelt | not in our table | 0 |
| Water | 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 tablespoons extra-virgin olive oil
- 1 large yellow onion, chopped
- 2 small to medium sweet potatoes, peeled and diced (or butternut squash)
- Salt, to taste
- 2 tablespoons red Thai curry paste (available in the Asian section at most grocery stores)
- 1 cup uncooked farro, rinsed (or 2 cups cooked whole grains, like wheat berries, spelt berries or kamut)
- 6 to 7 cups vegetable broth (or water flavored with vegetarian bouillon cubes)
- 2 cups cooked chickpeas (or one can of cooked chickpeas, rinsed and drained)
- 1/2 roasted red pepper, finely chopped (I used jarred)
- 1/2 small bunch of crinkly purple kale or green kale, finely chopped
- 1/2 teaspoon cayenne pepper (optional, if you like it extra spicy like me)
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By cookieandkate ·
Recipe sourced from
openrecipes