1 In a large pan, heat the oil. Add the onions, cover and sweat for 10-15 minutes until softened. 2 Uncover and stir in the sugar. Increase the heat and fry for a further five minutes until golden. 3 Stir in the garlic, chillies and paprika and cook for 30 seconds. Add all the vegetables, tomatoes and water. 4 Simmer uncovered for 25-30 minutes., or until the vegetables are tender. 5 Stir in chick peas and simmer for a further 5-10 minutes. Season well with black pepper. To serve, drizzle over the yoghurt and scatter with the mint. To serve with meatballs, omit parsnip and chick peas and add baked meatball for the final 15 minutes cooking time. Recipe by: Fighting Fat, Fighting Fit
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (55g)|
|Recipe Makes: 4 servings|
|Calories from Fat: 48 (53%)|
|Amt Per Serving||% DV|
|Total Fat 5.4g||7 %|
|Saturated Fat 0.9g||4 %|
|Monounsaturated Fat 2.7g|
|Polyunsanturated Fat 1.5g|
|Cholesterol 0.5mg||0 %|
|Sodium 11.8mg||0 %|
|Potassium 400.6mg||11 %|
|Total Carbohydrate 11.8g||3 %|
|Dietary Fiber 5.8g||23 %|
|Sugars, other 6g|
|Protein 3g||4 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 90
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