Grond Meat and Chickpeas Tagine
(1 vote)
(1 vote)
Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 13 h. 20 min.
Ready in
Calories:
370
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 370 cal. | (18 %) | ||
| Protein | 25 g | (26 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 15 g | (10 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4 g | (13 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.5 mg | (29 %) | ||
| Vitamin K | 11.1 μg | (19 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 11.5 mg | (96 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 33 μg | (11 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 7.6 μg | (17 %) | ||
| Vitamin B₁₂ | 3.3 μg | (110 %) | ||
| Vitamin C | 21 mg | (22 %) | ||
| Potassium | 594 mg | (15 %) | ||
| Calcium | 61 mg | (6 %) | ||
| Magnesium | 63 mg | (21 %) | ||
| Iron | 3.4 mg | (23 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 4.7 mg | (59 %) | ||
| Saturated fatty acids | 8.1 g | |||
| Uric acid | 232 mg | |||
| Cholesterol | 63 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 250 grams dried chickpeas
- 1 onion
- 1 garlic clove
- 2 Tbsps olive oil
- 400 grams Ground meat (mixed)
- 1 tsp Harissa
- 350 milliliters Beef broth
- 300 grams diced Tomatoes (canned)
- salt
- ½ tsp ground Turmeric
- ground Cumin
- freshly ground peppers
- ½ Tbsp fennel seeds
- 1 tsp lemon juice
Preparation steps
1.
Soak chickpeas overnight in water.
2.
Peel onion and garlic and chop finely. Heat oil in a tagine (or caserole dish) and saute onion and garlic until translucent. Add ground meat and cook until crumbly. Add harissa and mix well. Deglaze tagine with broth, add tomatoes and drained chickpeas. Season with salt, turmeric, cumin and pepper. Cover and simmer on low heat for about 50 minutes. Add more broth if needed.
3.
Crush fennel seeds and add to tagine. Season tagine with salt and pepper, drizzle with lemon juice. Serve.
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