4 Serves
73 Mins
Prepare the broad bean paste and other aromatics by finely chopping the onion and garlic.
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Vitamin K
3 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
46 µg / 400 µgCalcium
56 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
28 mg / 420 mgPhosphorus
89 mg / 1,250 mgPotassium
359 mg / 4,700 mgSodium
575 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
9 µg / 55 µgFiber
1 g / 28 gSugar
2 g / 50 gSaturated Fat
8 g / 20 gCholesterol
20 mg / 300 mgCaffeine
0 mgNet Carbs
19 gAlcohol
0 g
Heat the vegetable oil in a wok or heavy-bottomed pot over medium heat.
Add the onion and garlic to the oil, sautéing until fragrant and translucent.
Incorporate the broad bean paste into the aromatics, stirring constantly to prevent burning while the flavors meld.
Season the mixture with salt and black pepper to taste, then serve hot as a base for other dishes.
25
g95
g20
g
Yemeni
