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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  African >> Rest Africa >> Nigerian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Bring water, chickpeas, and cinnamon stick to boil in a 6-quart stockpot. Reduce heat to medium-low, cover. Simmer 10 to 15 minutes or until cinnamon stick uncurls. | 2. While chickpeas simmer, heat oil in medium skillet over medium heat. Add garlic, chili, onions, and carrots. Saute, stirring occasionally for 5 minutes, or until onions begin to soften. | 3. When the cinnamon stick uncurls, transfer sauteed vegetables to the stockpot along with sweet potatoes, cauliflower, and turmeric. Simmer covered for 20 minutes or until sweet potatoes and cauliflower are tender. | 4. Add the mustard greens and continue to simmer for 2 to 3 minutes or until bright green. Stir in the basil and salt. Adjust the seasonings if desired. | 5. Ladle hot soup into bowls and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
water	2	quarts		-	-	-	-
chickpea	2	cups	cooked	1512.0	251.8	81.88	24.16
cinnamon	1			-	-	-	-
extra virgin olive oil	1	tablespoon		-	-	-	-
garlic clove	6		sliced	-	-	-	-
chili pepper flake	1/2	teaspoon		-	-	-	-
onion	1	cup	chopped	64.0	14.944	1.76	0.16
carrot	1/2	cup	chopped	26.24	6.1312	0.5952	0.1536
potato	2 1/2	cups	chopped unpeeled sweet	288.75	65.5875	7.6875	0.3375
cauliflower floret	2	cups		-	-	-	-
turmeric	1	teaspoon		9.36	2.0142	0.2904	0.0975
mustard green	3	cups	chopped	45.36	7.8456	4.8048	0.7056
basil	2	tablespoons	dried	1.219	0.1404	0.16699999999999998	0.0339
sea salt	1	teaspoon		-	-	-	-

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