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Ceci Ragu

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)75.615
Energy (kCal)1277.9589
Carbohydrates (g)205.1513
Total fats (g)21.2799
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. combine all ingredients except salt and pepper in a large saucepan (2 qt minimum). | 2. bring to a simmer, stirring occasionally. | 3. reduce ragu to desired consistence. | 4. season with salt and pepper to taste. | 5. serve with brown rice or pasta. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    chicken broth 1 cup 78.12 1.89 11.1384 2.6208
    tomato 1 can 40.2099 8.6898 1.9658 0.4468
    garbanzo bean 1 can 1133.4333 188.7556 61.3793 18.1109
    artichoke heart 1 can drained chopped - - - -
    garlic 2 tablespoons minced 25.33 5.6202 1.0812 0.085
    basil 1 teaspoon dried 0.2032 0.0234 0.0278 0.0057
    oregano 1/4 teaspoon dried 0.6625 0.1723 0.0225 0.0107
    salt pepper - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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