Chickpea and Cannellini Bean Stew

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Chickpea and Cannellini Bean Stew
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Health Score:
96 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Calories:
401
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie401 cal.(19 %)
Protein13 g(13 %)
Fat7 g(6 %)
Carbohydrates70 g(47 %)
Sugar added0 g(0 %)
Roughage6.6 g(22 %)
Vitamin A0.1 mg(13 %)
Vitamin D0 μg(0 %)
Vitamin E2 mg(17 %)
Vitamin K13.4 μg(22 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.1 mg(9 %)
Niacin5.6 mg(47 %)
Vitamin B₆0.4 mg(29 %)
Folate51 μg(17 %)
Pantothenic acid0.8 mg(13 %)
Biotin2.8 μg(6 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C32 mg(34 %)
Potassium637 mg(16 %)
Calcium52 mg(5 %)
Magnesium78 mg(26 %)
Iron2.8 mg(19 %)
Iodine6 μg(3 %)
Zinc1.9 mg(24 %)
Saturated fatty acids1 g
Uric acid111 mg
Cholesterol0 mg
Complete sugar3 g

Ingredients

for
4
Ingredients
1 ⅛ cups dried cannellini beans (soaked overnight and drained)
½ cup dried chickpeas (garbanzo beans)
1 shallot (finely chopped)
2 cloves garlic cloves (finely chopped)
1 red chili pepper (deseeded and finely chopped)
2 Tbsps olive oil
¾ cup canned Tomatoes (chopped)
cup Vegetable broth (approx.)
2 ⅔ cups waxy potatoes (peeled and chopped into bite-size chunks)
Garnish
fresh cilantro
How healthy are the main ingredients?
potatochickpeasTomatoolive oilgarlic cloveshallot

Preparation steps

1.
Bring the beans to a boil in a large pan of salted water, cover and simmer for around 45 minutes until nearly cooked through.
2.
Sweat the shallots, garlic and chili in hot oil.
3.
Add the tomatoes, vegetable broth and potatoes, season with salt and pepper and simmer for around 20 minutes, stirring occasionally. If the mixture becomes too dry, add a little more vegetable broth.
4.
Stir in the drained beans, season to taste with salt and pepper and serve garnished with cilantro leaves.