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8Ingredients
55Minutes
260Calories
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Ingredients
US|METRIC
4 SERVINGS
- 300 grams carrots (approx 3 medium ones, 13p, 43p/1kg)
- 240 grams chickpeas (tinned, that’s the drained and rinsed weight of a 400g can, 40p)
- 4 cloves (garlic, 8p, 4 bulbs/69p)
- 2 Tbsp. oil (vegetable or sunflower, 4p, £1.10/1l)
- 150 grams onion (one small one or half a large one, 8p, 54p/1kg)
- 1/2 tsp. cumin (1.3g, 3p, £1.15/100g)
- 1 pinch chilli
- 800 mL stock (weak, 1/2 stock cube will do, 2p)
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NutritionView More
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260Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories260Calories from Fat90 |
| % DAILY VALUE |
| Total Fat10g15% |
| Saturated Fat0.5g3% |
| Trans Fat |
| Cholesterol5mg2% |
| Sodium530mg22% |
| Potassium630mg18% |
| Protein10g |
| Calories from Fat90 |
| % DAILY VALUE |
| Total Carbohydrate34g11% |
| Dietary Fiber6g24% |
| Sugars9g |
| Vitamin A250% |
| Vitamin C15% |
| Calcium8% |
| Iron6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(1)
Tulle R. 5 years ago
Fairly easy but boring recipe. I added a roux to make it creamier, and changed the spices since cumin and chili just tastes like schnapps to me.