Directions:
- Preheat oven to 425°. In a roasting pan, toss cauliflower and shallots with 3 tbsp. oil and 3/4 tsp. salt. Roast, stirring occasionally, until light golden, about 20 minutes. Add chard stems and ribs, toss to coat, and roast until vegetables are very tender, 7 to 10 minutes more.
- Stir in chard leaves, chickpeas, dukkah, and remaining 2 tbsp. oil. Roast until chard is wilted and tender, about 8 minutes. Stir; season to taste with more salt and dukkah.
- Note: Nutritional analysis is per serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1658.35 Kcal (6943 kJ) | ||
| Calories from fat | 773.31 Kcal | ||
| % Daily Value* | |||
| Total Fat | 85.92g | 132% | |
|---|---|---|---|
| Cholesterol | 76.66mg | 26% | |
| Sodium | 2658.35mg | 111% | |
| Potassium | 5755.95mg | 122% | |
| Total Carbs | 166.05g | 55% | |
| Sugars | 54.42g | 218% | |
| Dietary Fiber | 45.36g | 181% | |
| Protein | 74.79g | 150% | |
| Vitamin C | 693.9mg | 1156% | |
| Iron | 8.2mg | 46% | |
| Calcium | 528mg | 53% | |
| Amount Per 100 g | |||
| Calories | 81.36 Kcal (341 kJ) | ||
| Calories from fat | 37.94 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.22g | 132% | |
|---|---|---|---|
| Cholesterol | 3.76mg | 26% | |
| Sodium | 130.42mg | 111% | |
| Potassium | 282.38mg | 122% | |
| Total Carbs | 8.15g | 55% | |
| Sugars | 2.67g | 218% | |
| Dietary Fiber | 2.23g | 181% | |
| Protein | 3.67g | 150% | |
| Vitamin C | 34mg | 1156% | |
| Iron | 0.4mg | 46% | |
| Calcium | 25.9mg | 53% | |
* 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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