A flavorful take on Ethiopian chickpeas.
Heat the olive oil in a large skillet over medium heat.
Add the onion and bell pepper and saute for about 5 minutes, until softened.
Add the garlic and ginger, saute for another 2-3 minutes, until fragrant.
Add the broth, chickpeas, tomato paste, cauliflower, berbere seasoning, and salt.
Bring to boil and then lower heat and simmer for 20 minutes.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (860g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 1763 | ||
Calories from Fat: 899 (51%) | ||
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Amt Per Serving | % DV | |
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Total Fat 99.9g | 133 % | |
Saturated Fat 27.3g | 136 % | |
Monounsaturated Fat 40.3g | ||
Polyunsanturated Fat 22.8g | ||
Cholesterol 460mg | 142 % | |
Sodium 494.2mg | 17 % | |
Potassium 2591.1mg | 68 % | |
Total Carbohydrate 75.7g | 22 % | |
Dietary Fiber 21.5g | 86 % | |
Sugars, other 54.3g | ||
Protein 137.5g | 196 % | |
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: 1763
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