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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  African >> Rest Africa >> Nigerian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 375 degrees. | 2. Peel onions and cut tops (at point where sides curve in). | 3. Cook in a large pot of boiling water for 2 minutes. | 4. Remove with slotted spoon. | 5. When cool, scoop flesh out with a melon baller. | 6. Shells should be about 2 layers thick. | 7. In a medium bowl, combine rice, chickpeas, currants, parsley, lemon juice, and spices. | 8. Pack into the onion shells. | 9. Place stuffed onions in a 8 inch square baking dish. | 10. Pour in veggie broth and drizzle onions with olive oil. | 11. Bake about 30 minutes (onions should be tender when pierced with a knife). | 12. Place onions on a nice serving plate. | 13. Pour cooking liquid into a small pot. | 14. Add vinegar to liquid and boil until reduced to 1/4 cup. | 15. Pour 1 tablespoon over each onion and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
onion	4			176.0	41.096000000000004	4.84	0.44
basmati rice	1 1/2	cups	cooked	-	-	-	-
chickpea	1/2	cup	cooked	378.0	62.95	20.47	6.04
currant	3	tablespoons	dried	13.23	3.2298	0.294	0.0861
parsley	2	tablespoons	chopped	2.736	0.4811	0.2257	0.06
lemon juice	1	tablespoon		3.355	1.0523	0.0534	0.0366
cumin	1/2	tablespoon		11.25	1.3272	0.5343	0.6681
paprika	1/4	teaspoon		1.6215	0.3104	0.0813	0.0741
cinnamon	1/4	teaspoon		-	-	-	-
salt pepper				-	-	-	-
vegetable broth	1	cup		162.36	26.322	5.9532	3.8376
extra virgin olive oil	1	teaspoon		-	-	-	-
white wine vinegar	1	tablespoon		-	-	-	-

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