Chickpea and Apricot Curry with Almonds
(0 votes)
(0 votes)
Health Score:
95 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr
Ready in
Calories:
542
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 542 cal. | (26 %) | ||
| Protein | 20 g | (20 %) | ||
| Fat | 35 g | (30 %) | ||
| Carbohydrates | 37 g | (25 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 10.7 g | (36 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 13.5 mg | (113 %) | ||
| Vitamin K | 8 μg | (13 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 7.2 mg | (60 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 40 μg | (13 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 4 μg | (9 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 26 mg | (27 %) | ||
| Potassium | 714 mg | (18 %) | ||
| Calcium | 153 mg | (15 %) | ||
| Magnesium | 155 mg | (52 %) | ||
| Iron | 4.5 mg | (30 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 2.9 mg | (36 %) | ||
| Saturated fatty acids | 9.4 g | |||
| Uric acid | 217 mg | |||
| Cholesterol | 32 mg | |||
| Complete sugar | 9 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 onion
- 250 grams waxy potatoes
- 3 ripe Apricot
- 1 tsp freshly grated ginger
- 1 Tbsp Curry powder
- 650 milliliters Vegetable broth
- 150 grams whole, blanched almonds
- 2 cans chickpeas (240 grams each)
- 150 milliliters Whipped cream
- salt
- cayenne pepper
- 2 sprigs parsley
Preparation steps
1.
Peel onion and potatoes. Chop the onion finely and cut the potatoes into bite-sized cubes. Rinse the apricots, cut in half, remove seeds and cut into strips.
2.
In a saucepan, heat the oil and cook the onion until translucent. Add potatoes and ginger and sauté briefly, sprinkle with curry and fill pan with the broth. Simmer about 15 minutes over medium heat.
3.
Toast the almonds in a dry pan, remove and set aside. Drain chickpeas and add with the almonds and apricots to the soup. Stir in the cream, season to taste with salt and cayenne pepper and simmer another 10 minutes. Rinse parsley, shake dry and coarsely chop the leaves. Pour curry into preheated bowls and serve sprinkled with parsley.
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