Garbanzo Bean Casserole

Name: Garbanzo Bean Casserole
Total time: 1 h 30 min
Yield: 4
Cuisine: African, Moroccan
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; 0.5 teaspoon Chili powder; ground cinnamon

Average: 0 (0 votes)

(0 votes)

Rate recipe

Save

Difficulty:

easy

Difficulty

Preparation:

30 min.

Preparation

ready in 1 hr 30 min.

Ready in

Calories:

526

calories

Calories

How many calories can I eat?

Nutritional values

1 serving contains
(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 %)

Our nutritional traffic light explained

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

servings

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

How healthy are the main ingredients?

chickpeas onion garlic ginger olive oil Celery

print shopping list

Preparation steps

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.

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.

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.