Chickpeas Pan with Zucchini, Herbs and Sauce
(2 votes)
(2 votes)
Health Score:
93 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
295
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 295 cal. | (14 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 19 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.6 g | (19 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 6.6 mg | (55 %) | ||
| Vitamin K | 27.8 μg | (46 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 4.4 mg | (37 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 35 μg | (12 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 6.1 μg | (14 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 42 mg | (44 %) | ||
| Potassium | 447 mg | (11 %) | ||
| Calcium | 129 mg | (13 %) | ||
| Magnesium | 70 mg | (23 %) | ||
| Iron | 3.9 mg | (26 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 1.5 mg | (19 %) | ||
| Saturated fatty acids | 7.8 g | |||
| Uric acid | 170 mg | |||
| Cholesterol | 30 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 300 grams chickpeas
- 3 Zucchini
- 2 shallots
- 1 garlic clove
- 2 Tbsps vegetable oil
- 100 grams cream cheese
- 2 Tbsps Crème fraiche
- 100 milliliters Vegetable broth
- 1 Tbsp Basil (chopped)
- 1 Tbsp parsley (chopped)
- salt
- peppers (freshly ground)
Preparation steps
1.
Soak the chickpeas overnight.
2.
Rinse and trim the zucchini, cut in half lengthwise, and cut into slices.
3.
Peel the shallots and garlic, and chop finely.
4.
Drain the chickpeas.
5.
Heat oil in a saucepan and saute the shallots and garlic in it. Add in the chickpeas and zucchini, and saute together for about 1-2 min. Pour in the vegetable broth and stir in the cream cheese and creme fraiche. Boil for approximately 1-2 minutes. Let it stew until the vegetables turn soft, but still have a bite. Stir in the herbs and season with salt and pepper.
