Garbanzo Bean Casserole
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(0 votes)
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)
(Percentage of daily recommendation)
| Calorie | 526 kcal | (25 %) | ||
| Protein | 19.15 g | (20 %) | ||
| Fat | 20.27 g | (17 %) | ||
| Carbohydrates | 76.37 g | (51 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 24.64 g | (82 %) |
more nutritional values
| Vitamin A | 332.05 mg | (41,506 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.64 mg | (30 %) | ||
| Vitamin B₁ | 0.43 mg | (43 %) | ||
| Vitamin B₂ | 0.36 mg | (33 %) | ||
| Niacin | 7.36 mg | (61 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 354.12 μg | (118 %) | ||
| Pantothenic acid | 1.71 mg | (29 %) | ||
| Biotin | 12.48 μg | (28 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 66.5 mg | (70 %) | ||
| Potassium | 2,008.33 mg | (50 %) | ||
| Calcium | 204.57 mg | (20 %) | ||
| Magnesium | 155.05 mg | (52 %) | ||
| Iron | 7.33 mg | (49 %) | ||
| Iodine | 1.5 μg | (1 %) | ||
| Zinc | 3.35 mg | (42 %) | ||
| Saturated fatty acids | 2.66 g | |||
| Cholesterol | 0 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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 (the size of a walnut, finely diced)
- 3 tablespoons olive oil
- 2 stalks Celery (cut into pieces)
- 2 Eggplant (diced)
- 2 zucchini (diced)
- 8 tomatoes (diced)
- 1.333 cups vegetable stock
- 1.333 cups pitted, black Olives (well drained)
- 1 teaspoon Cumin powder
- 1 teaspoon Coriander
- 1 teaspoon Dried rosemary
- 3 teaspoons sweet paprika
- ½ teaspoon Chili powder
- ground cinnamon
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.
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