Cabbage and Chickpea Stew
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(0 votes)
Health Score:
97 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
237
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 237 cal. | (11 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 21 g | (14 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 10.6 g | (35 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 9.3 mg | (78 %) | ||
| Vitamin K | 5.2 μg | (9 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 4.9 mg | (41 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 96 μg | (32 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 3.2 μg | (7 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 141 mg | (148 %) | ||
| Potassium | 835 mg | (21 %) | ||
| Calcium | 304 mg | (30 %) | ||
| Magnesium | 70 mg | (23 %) | ||
| Iron | 3.1 mg | (21 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 2.3 mg | (29 %) | ||
| Saturated fatty acids | 2.8 g | |||
| Uric acid | 205 mg | |||
| Cholesterol | 6 mg | |||
| Complete sugar | 10 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 Tbsps olive oil
- 2 shallots (finely chopped)
- 2 cloves garlic cloves (finely chopped)
- 1 small Savoy cabbage (stem removed and coarsley shredded)
- 1 Tbsp tomato puree
- 2 ½ cups vegetable stock
- 1 cup canned chickpeas (drained and rinsed)
- 2 Tomatoes (finely chopped)
- 1 tsp freshly grated ginger (peeled and grated)
- 1 red chili pepper (deseeded and finely chopped)
- ½ cup Parmesan (roughly grated)
Preparation steps
1.
Heat the oil in a deep pan and fry the shallots and the garlic for a couple of minutes.
2.
Add the cabbage and fry gently for about 2 minutes.
3.
Stir in the tomato puree and the stock.
4.
Add the chickpeas, tomatoes, ginger and chilli and simmer covered for 20 minutes, stirring occasionally.
5.
Season with salt and pepper and serve with grated Parmesan.
