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    You are in: Home / Australian / Chickpea and Orange Hotpot Recipe
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    Chickpea and Orange Hotpot

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    10 mins

    20 mins

    Jewelies's Note:

    A recipe by Bill Granger inspired by a trip to Byron Bay. I haven't tried this yet but it sounds amazing.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Place onion, bay leaves, 500ml juice and 250ml water in a pan.
    2. 2
      Bring to the boil over medium-high heat, then simmer for 1 minute.
    3. 3
      Add chickpeas, cumin and coriander, then cook for a further minute.
    4. 4
      Add cauliflower, eggplant and olives, then cover and cook for 3 minutes.
    5. 5
      Add zucchini and remaining 125ml juice, cover and cook for 2 minutes.
    6. 6
      Add parsley, orange cubes and oil, then season with salt and pepper.
    7. 7
      Remove from heat and stir.
    8. 8
      Cover and stand for 2-3 minutes.
    9. 9
      Serve with zest and extra parsley.

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    Ratings & Reviews:

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    Nutritional Facts for Chickpea and Orange Hotpot

    Serving Size: 1 (529 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 294.7
     
    Calories from Fat 60
    20%
    Total Fat 6.6 g
    10%
    Saturated Fat 0.8 g
    4%
    Cholesterol 0.0 mg
    0%
    Sodium 397.8 mg
    16%
    Total Carbohydrate 53.8 g
    17%
    Dietary Fiber 10.0 g
    40%
    Sugars 20.5 g
    82%
    Protein 8.8 g
    17%

    The following items or measurements are not included:

    oranges, zest of

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