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Chunky Garbanzo Broth

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Chunky Garbanzo Broth
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
324
calories
Calories
0
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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
Author of this recipe:

Ingredients

for
4
Ingredients
4 cups
4 tablespoons
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
1
2 tablespoons
1 ½ cups
canned chickpeas (drained and rinsed)
½ bunch
Basil (finely shredded)

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.