Chunky Garbanzo Broth
(0 votes)
(0 votes)
Health Score:
9,3 / 10
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
324
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 324 kcal | (15 %) | ||
| Protein | 10.07 g | (10 %) | ||
| Fat | 16.38 g | (14 %) | ||
| Carbohydrates | 38.61 g | (26 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.59 g | (32 %) |
more nutritional values
| Vitamin A | 836.02 mg | (104,503 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.23 mg | (10 %) | ||
| Vitamin B₁ | 0.19 mg | (19 %) | ||
| Vitamin B₂ | 0.19 mg | (17 %) | ||
| Niacin | 3.12 mg | (26 %) | ||
| Vitamin B₆ | 0.44 mg | (31 %) | ||
| Folate | 165.05 μg | (55 %) | ||
| Pantothenic acid | 0.63 mg | (11 %) | ||
| Biotin | 6.73 μg | (15 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 44.89 mg | (47 %) | ||
| Potassium | 891.99 mg | (22 %) | ||
| Calcium | 107.98 mg | (11 %) | ||
| Magnesium | 71.47 mg | (24 %) | ||
| Iron | 3.58 mg | (24 %) | ||
| Iodine | 0.75 μg | (0 %) | ||
| Zinc | 1.63 mg | (20 %) | ||
| Saturated fatty acids | 2.17 g | |||
| Cholesterol | 0 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 cups ripe tomatoes
- 4 tablespoons olive oil
- 1 onion (finely chopped)
- 2 carrots (finely chopped)
- 2 stalks Celery (finely chopped)
- 2 cloves garlic (chopped)
- 2 small zucchini (sliced)
- 3 ½ cups vegetable stock (or water)
- 1 sprig thyme
- 1 bay leaf
- 2 tablespoons tomato puree
- 1 ½ cups canned chickpeas (drained and rinsed)
- ½ bunch Basil (finely shredded)
- salt
- peppers
Preparation steps
1.
Drop the tomatoes into boiling water for 30 seconds. Drain well then peel away the skins and remove the seeds. Chop the flesh and set aside.
2.
Heat the oil in a large pan and gently cook the onion, carrots and celery for 3 minutes. Add the garlic, cook for 1 minute then stir in the courgettes.
3.
Pour over the stock, add the thyme and bay leaf and bring to a boil. Add the tomato puree, the chopped tomatoes and the chickpeas. Simmer gently for 15-20 minutes or until the vegetables are tender.
4.
Season with salt and pepper and serve in warmed bowls garnished with the shredded basil.
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