Estimated Nutrition (whole recipe, rough)
Counts 11 of 12 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Chickpea | 1/2 cup canned (120g) drained | 134 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Pea | 1/2 cup (72g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Chili | 1 tsp (2.7g) | 8 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Coriander | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 10 mL (2 tsp) vegetable oil
- 1 onion, diced
- 10 mL (2 tsp) ground cinnamon
- 10 mL (2 tsp) ground cumin
- 10 mL (2 tsp) ground coriander
- A pinch of chili flakes (optional)
- 2 cloves garlic, minced
- 1 large sweet potato, peeled and chopped in 1.5 cm (½ inch) pieces
- 375 mL (1 ½ cups) peas, frozen
- 1 can (796 mL/28 oz) no salt added tomatoes, crushed
- 750 mL (3 cups) no salt added vegetable broth
- 1 can (540 mL/19 oz) no salt added chickpeas, drained and rinsed
Directions
In a saucepan, heat oil over medium heat and cook onion for 3 minutes or until softened. Add cinnamon, cumin, coriander, chili flakes (optional) and garlic and stir, cooking over low heat for about another 2 minutes.
Add sweet potatoes, frozen peas and tomatoes and stir to coat vegetables in spices and oil.
Add the vegetable broth. Bring to a boil, reduce heat and simmer until the sweet potatoes are tender (about 25 minutes).
Stir in the chickpeas and simmer another 5 minutes or until the sweet potatoes are soft with a fork.