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End-of-the-Month Vegetable Hotpot

  • Cooking Time

    mins
  • Difficulty

  • Prep time

    mins
  • Serves

    people

Nutritional information

 

Amount per serving

Protein (g)

186.9g

Energy (kJ)

18824kJ

Energy (kcal)

4497kcal

Carbohydrate incl. fibre (g)

780.8g

Carbohydrate excl. fibre (g)

649.9g

Sugar (g)

119.6g

Fibre (g)

130.9g

Fat (g)

78.6g

Saturated fat (g)

11.8g

Unsaturated fat (g)

55.3g

Monounsaturated fat (g)

26.5g

Polyunsaturated fat (g)

28.8g

Trans fat (g)

0.2g

Cholesterol (mg)

0mg

Sodium (mg)

5247mg

Salt (g)

13.12g

Vitamin A (IU)

39809IU

Vitamin C (mg)

174.6mg

Calcium (mg)

2900mg

Iron (mg)

70.68mg

Potassium (mg)

7683mg

Total

186.9g

18824kJ

4497kcal

780.8g

649.9g

119.6g

130.9g

78.6g

11.8g

55.3g

26.5g

28.8g

0.2g

0mg

5247mg

13.12g

39809IU

174.6mg

2900mg

70.68mg

7683mg

  • 15 ml peanuts
  • 1 clove garlic, finely chopped
  • 1 slice grain bread, whole and diced
  • 15 ml olive oil
  • 400 g can chickpeas, drained and rinsed
  • 250 ml water
  • 3 tomatoes, chopped
  • 500 g pumpkin, peeled and cut into 2 cm pieces (seeded)
  • 5 ml paprika, ground
  • 10 ml cumin, ground
  • 1 onion, finely chopped
  • 1 Knorr Roasted Vegetables Veggie Bake
  • 30 ml finely parsley leaves, chopped
  • 400 g can cannellini beans, drained and rinsed
  • 300 g green beans, trimmed and blanched