Chard with Chickpeas and Goat Cheese
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 40 min.
Ready in
Calories:
373
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 373 cal. | (18 %) | ||
| Protein | 20 g | (20 %) | ||
| Fat | 26 g | (22 %) | ||
| Carbohydrates | 11 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.2 g | (21 %) |
more nutritional values
| Vitamin A | 1.2 mg | (150 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 4.4 mg | (37 %) | ||
| Vitamin K | 1.4 μg | (2 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 6.5 mg | (54 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 52 μg | (17 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 4 μg | (9 %) | ||
| Vitamin B₁₂ | 1.1 μg | (37 %) | ||
| Vitamin C | 63 mg | (66 %) | ||
| Potassium | 683 mg | (17 %) | ||
| Calcium | 553 mg | (55 %) | ||
| Magnesium | 164 mg | (55 %) | ||
| Iron | 5.5 mg | (37 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 3.5 mg | (44 %) | ||
| Saturated fatty acids | 14.2 g | |||
| Uric acid | 171 mg | |||
| Cholesterol | 57 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 200 grams chickpeas (canned)
- 600 grams fresh Swiss chard
- 1 shallot
- 1 garlic clove
- 1 Tbsp olive oil
- 1 bay leaf
- 75 milliliters dry white wine
- 200 grams Goat cheese
- 100 milliliters Whipped cream
- salt
- freshly ground peppers
- freshly grated Nutmeg
Preparation steps
1.
Rinse the chickpeas in a colander and drain well.
2.
Rinse the Swiss chard, sort, trim and shake dry. Peel the shallot and garlic, and saute in a pot with the bay leaf. Add the chard and mix, stir in the chickpeas, and pour in the white wine. Cut the goat cheese small pieces and add to the chickpeas. Season with salt, pepper and nutmeg, and simmer for about 5 minutes, stirring occasionally.
Pour the vegetables in a bowl and serve with toasted bread and lemon wedges.
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