Garbanzo Bean Casserole

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Garbanzo Bean Casserole
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Health Score:
Health Score
8,5 / 10
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 30 min.
Ready in
Calories:
526
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie526 kcal(25 %)
Protein19.15 g(20 %)
Fat20.27 g(17 %)
Carbohydrates76.37 g(51 %)
Sugar added0 g(0 %)
Roughage24.64 g(82 %)
Vitamin A332.05 mg(41,506 %)
Vitamin D0 μg(0 %)
Vitamin E3.64 mg(30 %)
Vitamin B₁0.43 mg(43 %)
Vitamin B₂0.36 mg(33 %)
Niacin7.36 mg(61 %)
Vitamin B₆0.9 mg(64 %)
Folate354.12 μg(118 %)
Pantothenic acid1.71 mg(29 %)
Biotin12.48 μg(28 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C66.5 mg(70 %)
Potassium2,008.33 mg(50 %)
Calcium204.57 mg(20 %)
Magnesium155.05 mg(52 %)
Iron7.33 mg(49 %)
Iodine1.5 μg(1 %)
Zinc3.35 mg(42 %)
Saturated fatty acids2.66 g
Cholesterol0 mg
Author of this recipe:

Ingredients

for
4
Ingredients
3 cups
chickpeas (soaked overnight in plenty of cold water)
2
onions (finely diced)
3 cloves
garlic (finely diced)
1 piece
fresh Ginger root (the size of a walnut, finely diced)
3 tablespoons
2 stalks
Celery (cut into pieces)
2
Eggplant (diced)
2
zucchini (diced)
8
tomatoes (diced)
1.333 cups
1.333 cups
pitted, black Olives (well drained)
1 teaspoon
1 teaspoon
1 teaspoon
Dried rosemary
3 teaspoons
sweet paprika
½ teaspoon
ground cinnamon
How healthy are the main ingredients?
chickpeagarlicCeleryEggplantzucchinitomato

Preparation steps

1.
Drain the chickpeas and boil in fresh water for around 35 minutes. Pour off the water and leave to drain; the chickpeas must not be completely soft.
2.
Fry the onions, garlic and ginger in hot oil until translucent. Add the celery, aubergines, courgette and tomatoes and fry together for 2-3 minutes. Pour over the vegetable stock and simmer for around 15 minutes.
3.
Add the chickpeas and olives and cook for a further 10 minutes or so until the chickpeas are soft and the olives are heated through. Add the spices and season to taste with salt and ground black pepper.