Oriental Cabbage and Chickpea Pan
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(0 votes)
Health Score:
97 / 100
Difficulty:
advanced
Difficulty
Preparation:
1 hr 30 min.
Preparation
Calories:
312
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 312 cal. | (15 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 35 g | (23 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 12.7 g | (42 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 11.8 mg | (98 %) | ||
| Vitamin K | 190.5 μg | (318 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 4.7 mg | (39 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 157 μg | (52 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 10.3 μg | (23 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 130 mg | (137 %) | ||
| Potassium | 952 mg | (24 %) | ||
| Calcium | 206 mg | (21 %) | ||
| Magnesium | 91 mg | (30 %) | ||
| Iron | 3.9 mg | (26 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 1.8 mg | (23 %) | ||
| Saturated fatty acids | 2 g | |||
| Uric acid | 214 mg | |||
| Cholesterol | 2 mg | |||
| Complete sugar | 20 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 400 grams Green cabbage
- 400 grams Red cabbage
- 1 onion
- 1 garlic clove
- 4 Tbsps vegetable oil
- Ground cinnamon
- 1 generous pinch Cumin
- 1 generous pinch ground Cardamom
- 600 milliliters Vegetable broth
- 1 stalk Leeks
- 1 can chickpeas
- 50 grams Date
- 50 grams Red lentils
- 4 Tbsps Yogurt (0.1% fat)
Preparation steps
1.
Trim the white and red cabbage, and cut into strips. Peel the onion and garlic, and chop. Heat oil in a large saucepan and saute the onion and garlic until golden. Add the ground cinnamon, cumin and cardamom, and mix well. Add the red and white cabbage strips, and pour in the vegetable broth. Season with salt and pepper. Stir once, cover the saucepan and cook for 30-40 minutes.
2.
Trim and cut the leeks into rings. Drain the chickpeas on a sieve. Halve and core the dates. Add the leeks, chickpeas, dates and red lentils to the cabbage mixture and cook for another 10 minutes. Season again with salt and pepper.
Serve garnished with a dollop of yogurt.
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