Chickpea and Vegetable Stew
(0 votes)
(0 votes)
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)
(Percentage of daily recommendation)
| Calorie | 177 cal. | (8 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 7 g | (6 %) | ||
| Carbohydrates | 19 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.7 g | (22 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.4 mg | (28 %) | ||
| Vitamin K | 11.6 μg | (19 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.6 mg | (30 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 92 μg | (31 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 7.5 μg | (17 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 36 mg | (38 %) | ||
| Potassium | 648 mg | (16 %) | ||
| Calcium | 74 mg | (7 %) | ||
| Magnesium | 66 mg | (22 %) | ||
| Iron | 2.5 mg | (17 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 1.1 g | |||
| Uric acid | 150 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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
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.
