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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  African >> Northern Africa >> Moroccan

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Clean and soak the beans overnight. | 2. In a large, heavy pot, heat the oil over medium-high heat. Add the onion and carrot and cook, stirring frequently, until the vegetables are soft but not browned, about 5 minutes. Add the garlic, cinnamon, cloves and saffron and cook for about 1 minute longer. You can wrap cinnamon stick and cloves in cheese cloth for easy removal. | 3. Drain the beans and stir them into the pot. Add the cilantro and parsley sprigs and enough stock or water to cover by 1/2 inch. Cook until the beans are tender. | 4. Stir in the tomato and salt and pepper to taste and simmer until the flavors are well blended, about 20 minutes. Remove bay leaves, cinnamon and cloves before serving. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
garbanzo bean	2	cups		1512.0	251.8	81.88	24.16
olive oil	3	tablespoons		358.02	0.0	0.0	40.5
yellow onion	3	cups	chopped	344.52	20.5146	2.4795	28.188000000000002
carrot	1	cup	chopped	52.48	12.2624	1.1904	0.3072
garlic	1	teaspoon	minced	4.172	0.9257	0.1781	0.013999999999999999
cinnamon	1			-	-	-	-
clove	3			17.262	4.1284	0.3761	0.8190000000000001
saffron thread	1/2	teaspoon	crumbled	-	-	-	-
cilantro stem	6			-	-	-	-
parsley sprig	6			-	-	-	-
vegetable stock	2	quarts		-	-	-	-
tomato	1	cup	peeled seeded drained chopped canned	41.4	9.18	2.16	0.36
salt				-	-	-	-
black pepper			ground	-	-	-	-

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