Chicken and Chickpea Stew

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Chicken and Chickpea Stew
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Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 2 h. 40 min.
Ready in
Calories:
475
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie475 kcal(23 %)
Protein35.76 g(36 %)
Fat22.97 g(20 %)
Carbohydrates33.64 g(22 %)
Sugar added0 g(0 %)
Roughage9.51 g(32 %)
Vitamin A61.49 mg(7,686 %)
Vitamin D0.09 μg(0 %)
Vitamin E0.97 mg(8 %)
Vitamin B₁0.24 mg(24 %)
Vitamin B₂0.19 mg(17 %)
Niacin19.53 mg(163 %)
Vitamin B₆0.96 mg(69 %)
Folate163.55 μg(55 %)
Pantothenic acid1.24 mg(21 %)
Biotin1.31 μg(3 %)
Vitamin B₁₂0.29 μg(10 %)
Vitamin C107.53 mg(113 %)
Potassium727.79 mg(18 %)
Calcium81.82 mg(8 %)
Magnesium80.32 mg(27 %)
Iron3.89 mg(26 %)
Iodine1.94 μg(1 %)
Zinc2.35 mg(29 %)
Saturated fatty acids3.5 g
Cholesterol73.1 mg
Author of this recipe:

Ingredients

for
4
Ingredients
4
2 cloves
garlic (crushed)
1
lemon (finely grated zest and juice)
5 tablespoons
1
onion (finely chopped)
4
red peppers (deseeded and cut into thick strips)
½ teaspoon
smoked paprika
2 cups
canned chickpeas (drained)
white wine vinegar (or red wine vinegar)
To finish
extra virgin olive oil

Preparation steps

1.
Cut the chicken into pieces and mix with the lemon zest and juice, a pinch of salt and pepper and 1 tbsp oil. Cover and leave to marinate for at least 2 hours.
2.
Heat 3 tbsp oil in a large frying pan and cook the onion, peppers and paprika gently for 10 minutes, until softened but not coloured. Add the drained chickpeas, vinegar and a good pinch of salt and pepper. Stir, bring to a boil and simmer for 20 minutes.
3.
Heat the remaining oil in a frying pan. Lift the chicken from the marinade and cook for 7-10 minutes until cooked through.
4.
Spoon the chickpea mixture onto plates and top with the chicken. Drizzle with a little extra virgin olive oil and serve immediately.