Chickpeas and Pork with Tomatoes
Chickpeas and Pork with Tomatoes - In addition to great taste, this dish brings plenty of high-quality protein to the plate.
Nutritional values
(Percentage of daily recommendation)
| Calorie | 340 cal. | (16 %) | ||
| Protein | 42 g | (43 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 21 g | (14 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.5 g | (25 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.7 μg | (4 %) | ||
| Vitamin E | 4.2 mg | (35 %) | ||
| Vitamin K | 24 μg | (40 %) | ||
| Vitamin B₁ | 1.5 mg | (150 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 15.6 mg | (130 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 180 μg | (60 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 14.6 μg | (32 %) | ||
| Vitamin B₁₂ | 1.5 μg | (50 %) | ||
| Vitamin C | 29 mg | (31 %) | ||
| Potassium | 1,054 mg | (26 %) | ||
| Calcium | 84 mg | (8 %) | ||
| Magnesium | 97 mg | (32 %) | ||
| Iron | 5.5 mg | (37 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 5 mg | (63 %) | ||
| Saturated fatty acids | 1.7 g | |||
| Uric acid | 297 mg | |||
| Cholesterol | 74 mg | |||
| Complete sugar | 4 g |
Ingredients
- Ingredients
- 150 grams dried chickpeas
- 400 grams ripe Tomatoes
- 600 grams Pork (ready to cook; loin)
- 1 garlic clove
- 1 onion
- 1 red chili pepper
- ½ bunch curly parsley
- 1 Tbsp Canola oil
- salt
- peppers
- 1 tsp dried oregano
- 100 milliliters dry white wine
- 250 milliliters Beef broth
Preparation steps
Soak chickpeas overnight in cold water. Then drain in a colander.
Blanch tomatoes in boiling water, rinse in cold water, peel, quarter and remove seeds. Cut into small cubes.
Rinse pork under cold water, pat dry and cut into bite-sized cubes. Peel garlic and onion and chop finely.
Rinse chile pepper, cut in half lengthwise, remove seeds and finely chop. Rinse the parsley, shake dry and finely chop leaves.
Heat oil in a large pan. Fry meat for 6-7 minutes. Add salt and pepper and remove.
Add the onion and garlic to the pan and sauté over medium heat. Add pork back to the pan with the chickpeas, chile pepper and tomatoes. Season with salt, pepper and oregano and deglaze with wine. Pour in broth, cover and simmer over medium heat for 1 1/2 hours.
Mix in the parsley and serve.
