Chickpea and Vegetable Stew

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Chickpea and Vegetable Stew
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Health Score:
100 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 1 hr
Ready in
Calories:
177
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie177 cal.(8 %)
Protein8 g(8 %)
Fat7 g(6 %)
Carbohydrates19 g(13 %)
Sugar added0 g(0 %)
Roughage6.7 g(22 %)
Vitamin A0.2 mg(25 %)
Vitamin D0 μg(0 %)
Vitamin E3.4 mg(28 %)
Vitamin K11.6 μg(19 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.2 mg(18 %)
Niacin3.6 mg(30 %)
Vitamin B₆0.3 mg(21 %)
Folate92 μg(31 %)
Pantothenic acid1 mg(17 %)
Biotin7.5 μg(17 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C36 mg(38 %)
Potassium648 mg(16 %)
Calcium74 mg(7 %)
Magnesium66 mg(22 %)
Iron2.5 mg(17 %)
Iodine5 μg(3 %)
Zinc1.1 mg(14 %)
Saturated fatty acids1.1 g
Uric acid150 mg
Cholesterol0 mg
Complete sugar8 g

Ingredients

for
4
Ingredients
250 grams chickpeas
2 Eggplant
1 onion
2 Tbsps olive oil
2 garlic cloves
6 Tomatoes
2 tsps finely chopped rosemary
2 Tbsps White vinegar
salt
freshly ground peppers
How healthy are the main ingredients?
chickpeasolive oilrosemaryEggplantoniongarlic clove

Preparation steps

1.

Soak the chickpeas overnight covered with water.

2.

Rinse, trim and cut the eggplants into cubes. Peel the onion and chop finely.

3.

Heat the oil in a saucepan and sweat the onions over low heat until translucent. Add the eggplant and fry until light brown.

4.

Peel and chop the garlic. Blanch the tomatoes for a few seconds, cool in an ice water bath, peel, quarter, remove the tough core and cut into cubes.

5.

Drain the chickpeas. Add the chickpeas, garlic and tomatoes to the eggplant in the saucepan. Bring to a boil and then simmer for about 40 minutes over low heat.

6.

Season to taste with the vinegar, salt, pepper and rosemary. Serve in bowls and garnish with sprigs of rosemary.

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