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Fat Free Chickpea and Butternut Squash Stew

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)66.4025
Energy (kCal)1242.045
Carbohydrates (g)209.7096
Total fats (g)19.7026
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Saute the onions in the chicken broth until tender. Microwave the squash for 5 minutes. Add the curry, sugar, tomato sauce and chickpeas to the onions and stir while heating until slightly thickened. Add the squash and stir and finally, add the greens and cook until wilted. Serve alone, or over a bed of rice or couscous. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    chickpea 1 can 1133.4333 188.7556 61.3793 18.1109
    butternut squash 1 bag cubed - - - -
    tomato sauce 1 can - - - -
    onion 1 sliced 28.0 6.537999999999999 0.77 0.07
    chicken broth 2 ounces fat free 17.5767 0.4252 2.5061 0.5897
    curry powder 1 tablespoon 20.475 3.5173 0.9003 0.8826
    brown sugar 1 tablespoon 34.2 8.8281 0.0108 0.0
    green 1 cup chopped 8.36 1.6454 0.836 0.0494

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



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