Chickpea Puree
(0 votes)
(0 votes)
Health Score:
97 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 20 min.
Preparation
ready in 13 h. 20 min.
Ready in
Calories:
802
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 802 cal. | (38 %) | ||
| Protein | 21 g | (21 %) | ||
| Fat | 66 g | (57 %) | ||
| Carbohydrates | 31 g | (21 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 12.6 g | (42 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 9.2 mg | (77 %) | ||
| Vitamin K | 92 μg | (153 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 8.5 mg | (71 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 92 μg | (31 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 8.5 μg | (19 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 39 mg | (41 %) | ||
| Potassium | 472 mg | (12 %) | ||
| Calcium | 514 mg | (51 %) | ||
| Magnesium | 246 mg | (82 %) | ||
| Iron | 8.8 mg | (59 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 5.6 mg | (70 %) | ||
| Saturated fatty acids | 10 g | |||
| Uric acid | 252 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
2
- Ingredients
- 250 grams chickpeas
- ½ lemon (juiced)
- ½ tsp ground paprika
- 2 garlic cloves
- 1 bunch parsley (leaves)
- 4 Tbsps olive oil
- salt
- freshly ground peppers
- 100 grams Sesame seeds
- 1 sm piece Cucumber (sliced)
- 2 Tbsps black Olives
- olive oil (to taste)
- parsley (for garnish)
Preparation steps
1.
Add the chickpeas to a pot and cover with water. Soak the chickpeas overnight. The following day, simmer the chickpeas for 1 hour. Remove from the heat and let cool.
2.
Drain the chickpeas.
3.
Peel and coarsely chop the garlic. Mash the chickpeas, garlic, lemon juice, paprika, sesame, seeds, parsley, and 4 tablespoons of oil until a thick paste has formed. Season to taste with salt and pepper.
4.
Place the chickpea puree on a plate, and create a well in the center. Fill with olive oil, to taste. Garnish with the cucumber slices, parsley, and olives and serve.
