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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  African >> Rest Africa >> Nigerian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Slice shallots finely and saute in olive oil in a medium saucepan. When shallots are a bit brown, add in pine nuts. When you can smell the pine nuts cooking, stir in spices and tabasco sauce. Cook for a minute more. | 2. Add stock and bring to a boil. Drain chickpeas and rinse before adding to the saucepan. Cook for about 5 minutes. | 3. Add in tomatoes, including juice. Cook for another 5 minutes. | 4. Meanwhile mash garlic cloves with salt in a mortar and pestle until they form a paste. Add mint leaves. If using fresh mint leaves, reduce them to a paste as well. If dried mint leaves, don't bother. Stir the garlic mixture into the yoghurt and allow to stand. | 5. To serve, spoon stew over your chosen carb and top with a dollop of the garlic yoghurt. | 6. For Vegetarian do not use the Chicken broth. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
shallot	2			230.4	53.76	8.0	0.32
olive oil				-	-	-	-
pine nut	1/4	cup		227.1375	4.4145	4.6204	23.0749
cumin	1/2	teaspoon		3.9375	0.4645	0.187	0.2338
paprika	1/2	teaspoon		3.2430000000000003	0.6209	0.1626	0.1482
tabasco sauce	1/2	teaspoon		-	-	-	-
chickpea	1	can		1133.4333	188.7556	61.3793	18.1109
chicken stock vegetable	1	cup		-	-	-	-
tomato juice	1	can	chopped	61.934	12.8604	3.0967	1.0565
greek yogurt	1	cup		-	-	-	-
garlic clove	2			-	-	-	-
rock salt	1/2	teaspoon		-	-	-	-
mint leaf	1	sprigs		-	-	-	-

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