also throw in 1 cinnamon stick and 3 whole cloves
| 2 | cups vegetable broth |
| 1 | tablespoon sunflower oil |
| 1 | medium onion, chopped |
| 2 | cloves garlic |
| 1 | tablespoon minced ginger |
| 1/2 | teaspoon ground turmeric |
| 1/2 | teaspoon ground coriander |
| 1/2 | teaspoon ground cumin |
| 1/2 | cup raisins |
| 19 | ounces canned garbanzo beans |
| 1/2 | medium yam, peeled and diced |
| 1 | pear, peeled and cubed |
| 1 2/3 | cups medium grain rice |
- Heat sunflower oil in large saucepan over medium heat. Add onion, garlic, and ginger; cook and stir until the onion has softened and turned translucent, about 5 minutes.
- Add cinnamon sticks, cloves, turmeric, coriander, and cumin; cook for about 2 minutes, stirring constantly.
- Stir raisins, garbanzo beans, yams, and pear into onions; pour in hot vegetable stock. Bring to a simmer, then reduce heat to medium-low, cover, and simmer until the vegetables have softened and the sauce has thickened, about 45 minutes.
- Serve over brown rice.
Vegetables, Main Dish, Indian, Simmer, Vegetarian
| Nutrition Facts | ||||||
Serving Size 435.3g |
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Amount Per Serving |
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|
Calories 568 Calories from Fat
48 |
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% Daily Value* |
||||||
|
Total Fat
5.3g 8%
|
||||||
|
Saturated Fat
0.5g 2%
|
||||||
|
Trans Fat
0.0g |
||||||
|
Cholesterol
0mg 0%
|
||||||
|
Sodium
210mg 9%
|
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|
Total Carbohydrates
116.3g 39%
|
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|
Dietary Fiber
9.1g 36%
|
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|
Sugars
17.8g |
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|
Protein
14.2g
|
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|
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* Based on a 2000 calorie diet
Nutritional details are an estimate and should only be used as a guide for approximation. |
Fat
Protein
Carbs
Alcohol
Other
Nutritional Analysis
| Nutrition Grade
95% confidence  |
Good points |
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