Indian Style Chickpeas
Nutritional values
(Percentage of daily recommendation)
| Calorie | 214 cal. | (10 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 23 g | (15 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.1 g | (27 %) |
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.6 mg | (38 %) | ||
| Vitamin K | 26.6 μg | (44 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.8 mg | (32 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 103 μg | (34 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 8.2 μg | (18 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 47 mg | (49 %) | ||
| Potassium | 824 mg | (21 %) | ||
| Calcium | 88 mg | (9 %) | ||
| Magnesium | 65 mg | (22 %) | ||
| Iron | 2.9 mg | (19 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 1.2 mg | (15 %) | ||
| Saturated fatty acids | 1.5 g | |||
| Uric acid | 171 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 11 g |
Ingredients
- Ingredients
- 250 grams chickpeas
- 1 Eggplant
- 1 onion
- 1 green chili pepper
- 300 grams Pumpkin (or other squash)
- 1 carrot
- 3 Tbsps olive oil
- 2 garlic cloves
- 6 Tomatoes
- 150 milliliters Vegetable broth
- 2 Tbsps White vinegar
- salt
- freshly ground peppers
- chopped cilantro (for garnish)
Preparation steps
Cover the chickpeas with water and soak the chickpeas overnight.
Preheat the oven to 250°C (approximately 475°F). Rinse the eggplant, cut in half, place cut side down on a baking sheet and bake in the oven until the skin raises black bubbles. Remove from the oven, remove the skin and mash the flesh finely.
Peel the onion and chop finely. Rinse the chile pepper, cut in half, remove seeds and ribs to taste, and dice. Cut the pumpkin flesh into small cubes. Peel the carrot and cut into small cubes.
Heat the oil in a large saucepan over low heat and sauté the onions until translucent. Add the pumpkin, carrot, and chile pepper and sauté everything for 3 minutes.
Peel the garlic and squeeze or mince. Blanch the tomatoes for a few seconds in boiling salted water, cool in ice water, peel, quarter, core and cut into cubes. Drain the chickpeas. Add the tomatoes, chickpeas and eggplant puree to the pot. Add the vegetable broth and simmer together for about 30 minutes.
Season with the vinegar, salt, pepper, and some chopped cilantro. Serve in bowls and garnish with more cilantro to taste.
