Garbanzo Bean Broth
(0 votes)
(0 votes)
Health Score:
100 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
565
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 565 cal. | (27 %) | ||
| Protein | 30 g | (31 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 77 g | (51 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 31.4 g | (105 %) |
more nutritional values
| Vitamin A | 3.9 mg | (488 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 9.3 mg | (78 %) | ||
| Vitamin K | 236.3 μg | (394 %) | ||
| Vitamin B₁ | 0.8 mg | (80 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 13.5 mg | (113 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 92 μg | (31 %) | ||
| Pantothenic acid | 4.6 mg | (77 %) | ||
| Biotin | 4.8 μg | (11 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 95 mg | (100 %) | ||
| Potassium | 3,030 mg | (76 %) | ||
| Calcium | 774 mg | (77 %) | ||
| Magnesium | 226 mg | (75 %) | ||
| Iron | 7.8 mg | (52 %) | ||
| Iodine | 21 μg | (11 %) | ||
| Zinc | 4.2 mg | (53 %) | ||
| Saturated fatty acids | 2.2 g | |||
| Uric acid | 940 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 21 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 Tbsps olive oil
- 1 onion (peeled and finely sliced)
- 1 garlic clove (finely chopped)
- 3 cups potatoes (peeled and diced)
- 4 Celery (finely chopped)
- 4 cups canned chickpeas (drained)
- 4 cups vegetable stock
- 1 bay leaf
- 2 Tbsps parsley (finely chopped, stalks tied in a bundle and reserved)
- salt
- peppers
Preparation steps
1.
Heat the olive oil in a pan and cook the onion slowly until soft and deep gold.
2.
Add the garlic, potatoes and celery and cook until softened for about five minutes.
3.
Add the chickpeas, bay leaf and parsley stalks and cover with the vegetable stock.
4.
Leave to simmer gently for five to ten minutes until the vegetables are completely cooked.
5.
Season and sprinkle with chopped parsley before serving.
