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Chickpeas and Fennel With Rice

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)68.3538
Energy (kCal)1711.5883
Carbohydrates (g)259.2868
Total fats (g)48.0709
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Soak rice in pot for ten minutes in enough water to cover. When ten minutes are up, rinse the rice and add 1 cup fresh water. Cover and bring to a boil, then set on low heat to simmer for 8-9 minutes. | 2. While rice cooks, chop fennel bulb and put in pan with olive oil. Cook on medium heat until fennel begins to soften. | 3. Add chopped garlic, chickpeas, salt and pepper. | 4. When rice is finished cooking, turn off burner under rice and leave, covered, for ten minutes more (makes it fluffy). | 5. Add garam masala to chickpeas and fennel for remaining five minutes of cooking, while the rice is sitting, and add fresh fennel tops (the feathery parts) near the end of cooking (just to warm them up). | 6. Serve side by side on big plates, and enjoy! | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    fennel bulb 1 chopped - - - -
    chickpea 1 can 1133.4333 188.7556 61.3793 18.1109
    garlic clove 1 big diced - - - -
    olive oil 2 tablespoons 238.68 0.0 0.0 27.0
    garam masala 1/8 teaspoon - - - -
    fennel chopped - - - -
    salt pepper - - - -
    rice 1/2 cup 339.475 70.5312 6.9745 2.96
    water 1 cup 0.0 0.0 0.0 0.0

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



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