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End-of-the-Month Vegetable Hotpot

  • Cooking Time

    mins
  • Difficulty

  • Prep time

    mins
  • Serves

    people

Nutritional information

Nutritional information

 

Amount per serving

Protein (g)

189.0g

Energy (kJ)

19418kJ

Energy (kcal)

4626kcal

Carbohydrate incl. fibre (g)

808.8g

Carbohydrate excl. fibre (g)

675.7g

Sugar (g)

123.9g

Fibre (g)

133.1g

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)

8085mg

Salt (g)

20.22g

Vitamin A (IU)

39809IU

Vitamin C (mg)

174.6mg

Calcium (mg)

2900mg

Iron (mg)

70.68mg

Potassium (mg)

7683mg

Total

189.0g

19418kJ

4626kcal

808.8g

675.7g

123.9g

133.1g

78.6g

11.8g

55.3g

26.5g

28.8g

0.2g

0mg

8085mg

20.22g

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
  • 43 g (1 sachet) Knorr roasted vegetable bake
  • 30 ml finely parsley leaves, chopped
  • 400 g can cannellini beans, drained and rinsed
  • 300 g green beans, trimmed and blanched