Photo: Tina Dawson
Estimated Nutrition (whole recipe, rough)
369
Calories
11g
Protein
17g
Fat
47g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chickpea | 1/2 cup canned (120g) drained | 134 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Tomato | 1 medium (123g) | 22 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 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
- 1 small onion, chopped
- 2 cloves garlic, finely chopped
- 2 teaspoons extra virgin olive oil
- 1/2 tsp dried red pepper flakes
- 1 red bell pepper, chopped
- 3 or 4 diced tomatoes, seeded, with juice
- 2 tablespoons chopped fresh basil
- 1 can chickpeas, rinsed and drained
- 2 to 3 zucchinis
- olive oil
- sea salt
- black pepper
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By cookieandkate ·
Recipe sourced from
openrecipes