Photo: Cala
Estimated Nutrition (whole recipe, rough)
388
Calories
13g
Protein
16g
Fat
47g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chickpea | 1/2 cup canned (120g) drained | 134 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Tarragon | 1 tsp dried (0.5g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 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
- 1 1/2 cups dried chickpeas, or 3 15-ounce cans chickpeas, rinsed
- 3 tablespoons olive oil
- 2 large onions, coarsely chopped
- 4 garlic cloves, chopped
- 1 sprig thyme
- 1/2 cup dry white wine
- 4 cups vegetable broth
- Kosher salt
- 1 bunch broccoli, stems reserved for another use, cut into small florets
- Flat-leaf parsley and fresh tarragon leaves (for garnish)
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes