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Ww Moroccan Slow Cooker Stew

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)14.5836
Energy (kCal)371.0125
Carbohydrates (g)70.52
Total fats (g)7.0823
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Coat a small skillet with cooking spray. Add onion and garlic, saute for 5 minutes. | 2. Place squash in a 3 quart or larger slow cooker. Add sauteed onion, garlic, carrots, tomatoes, broth, cinnamon, cumin, and red pepper flakes. Cover and turn on to low heat; simmer for 6 hours. | 3. Add chickpeas and salt. Stir, cover and heat for an additional 5 minutes. | 4. Note: cooking a hard-shell squash makes it easier to peel. Pierce the gourd several places with a fork, microwave on high for 6-10 minutes, depending on the size and then peel. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    nonstick cooking spray 1 spray - - - -
    onion 1 chopped 28.0 6.537999999999999 0.77 0.07
    garlic clove 1 minced - - - -
    butternut squash 1 peeled seeded cut - - - -
    baby carrot 1 cup - - - -
    tomato 1 cup canned crushed 41.4 9.18 2.16 0.36
    vegetable broth 1/2 cup 81.18 13.161 2.9766 1.9188
    cinnamon 1/4 teaspoon - - - -
    cumin 1/2 teaspoon 3.9375 0.4645 0.187 0.2338
    red pepper flake 1/2 teaspoon - - - -
    chick pea 15 ounces canned drained rinsed 216.495 41.1765 8.49 4.4997
    salt 1/2 teaspoon - - - -

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



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