Directions:
- Heat oiled saucepan.
- Cook onion and garlic stirring until onion softens.
- Stir in chopped comato. cook about 3min or until soft.
- Add stock and sauce, bring to a boil; simmer, covered 15min
- Blend or process tomato mixture in batches until almost smooth. Return to pan.
- Stir in drained chickpeas and parsley; simmer, uncovered 5 minutes or until heated through.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 2817.62 Kcal (11797 kJ) | ||
| Calories from fat | 422.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 46.91g | 72% | |
|---|---|---|---|
| Cholesterol | 14.4mg | 5% | |
| Sodium | 1300.16mg | 54% | |
| Potassium | 8562.09mg | 182% | |
| Total Carbs | 439.44g | 146% | |
| Sugars | 119.36g | 477% | |
| Dietary Fiber | 82.22g | 329% | |
| Protein | 159.9g | 320% | |
| Vitamin C | 165.9mg | 277% | |
| Iron | 31.1mg | 173% | |
| Calcium | 491.1mg | 49% | |
| Amount Per 100 g | |||
| Calories | 117.02 Kcal (490 kJ) | ||
| Calories from fat | 17.53 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.95g | 72% | |
|---|---|---|---|
| Cholesterol | 0.6mg | 5% | |
| Sodium | 54mg | 54% | |
| Potassium | 355.58mg | 182% | |
| Total Carbs | 18.25g | 146% | |
| Sugars | 4.96g | 477% | |
| Dietary Fiber | 3.41g | 329% | |
| Protein | 6.64g | 320% | |
| Vitamin C | 6.9mg | 277% | |
| Iron | 1.3mg | 173% | |
| Calcium | 20.4mg | 49% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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