Chunky Garbanzo Broth

0
Average: 0 (0 votes)
(0 votes)
Chunky Garbanzo Broth
share Share
print
bookmark_border Copy URL
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)
Calorie324 kcal(15 %)
Protein10.07 g(10 %)
Fat16.38 g(14 %)
Carbohydrates38.61 g(26 %)
Sugar added0 g(0 %)
Roughage9.59 g(32 %)
Vitamin A836.02 mg(104,503 %)
Vitamin D0 μg(0 %)
Vitamin E1.23 mg(10 %)
Vitamin B₁0.19 mg(19 %)
Vitamin B₂0.19 mg(17 %)
Niacin3.12 mg(26 %)
Vitamin B₆0.44 mg(31 %)
Folate165.05 μg(55 %)
Pantothenic acid0.63 mg(11 %)
Biotin6.73 μg(15 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C44.89 mg(47 %)
Potassium891.99 mg(22 %)
Calcium107.98 mg(11 %)
Magnesium71.47 mg(24 %)
Iron3.58 mg(24 %)
Iodine0.75 μg(0 %)
Zinc1.63 mg(20 %)
Saturated fatty acids2.17 g
Cholesterol0 mg

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
How healthy are the main ingredients?
tomatoolive oilonioncarrotCelerygarlic

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.