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Moroccan Chickpea and Spinach Stew

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)126.7106
Energy (kCal)2335.9872
Carbohydrates (g)389.0135
Total fats (g)38.6702
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Place chickpeas and cumin in large saucepan. | 2. Add enough water to barely cover chickpeas. Set aside. | 3. Saute garlic in olive oil in small pan over medium to low heat. | 4. Remove garlic when browned, about 3 minutes. | 5. Set aside. | 6. Toast bread until golden in same pan about one minute per side. | 7. Remove bread and turn off heat. | 8. Add paprika and saffron, followed immediately by vinegar to keep paprika from burning. | 9. Pound garlic and browned bread in a mortar or glass bowl to make a thick paste. | 10. Bring chickpeas to a low boil, then add spinach, and simmer for 5 minutes. | 11. Add paprika-saffron mixture and garlic bread paste to create a thick stew. | 12. Simmer for 5 minutes. | 13. Season with salt and pepper and serve immediately. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    chickpea 2 cans 2266.8666 377.5112 122.7586 36.2219
    cumin 1 teaspoon ground 7.875 0.929 0.374 0.4677
    garlic clove 6 peeled - - - -
    extra virgin olive oil 1/4 cup - - - -
    white bread 1 slice - - - -
    paprika 2 tablespoons 38.352 7.3426 1.923 1.7530000000000001
    saffron 1 pinch 0.1356 0.0286 0.005 0.0026
    vinegar 2 tablespoons 6.257999999999999 0.2771 0.0 0.0
    spinach 1/2 washed 16.5 2.925 1.65 0.225
    salt pepper - - - -

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



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