Paprika Pomegranate Paste
Paprika Pomegranate Paste - Delicious mix of fruity and spicy
Healthy, because
Even smarter
Nutritional values
Bell peppers are rich in vitamin C and potassium, which are needed for a strong immune system and a steady heart rate. Those who want to help their digestion after a sumptuous meal should reach for pomegranate: its bitter and fiber substances support the intestinal movement in a completely natural way.
Serve with the creamy dip our quick pita bread - that go wonderfully and are homemade in no time!
(Percentage of daily recommendation)
| Calorie | 167 cal. | (8 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 9 g | (8 %) | ||
| Carbohydrates | 16 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.7 g | (22 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 5.8 mg | (48 %) | ||
| Vitamin K | 8.1 μg | (14 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.4 mg | (28 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 80 μg | (27 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 5.9 μg | (13 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 183 mg | (193 %) | ||
| Potassium | 549 mg | (14 %) | ||
| Calcium | 30 mg | (3 %) | ||
| Magnesium | 47 mg | (16 %) | ||
| Iron | 1.4 mg | (9 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 1.1 g | |||
| Uric acid | 28 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 6 g |
Ingredients
- Ingredients
- 3 red Bell pepper (9 ounces)
- 1 pomegranate
- 2 garlic cloves
- 4 stalks parsley (leaves)
- 1 ¾ ozs roasted Shelled pistachio
- ½ organic lemon (peel and juice)
- 1 Tbsp White vinegar
- salt
- peppers
- cayenne pepper
- ½ tsp ground Cumin
- 2 ¼ ozs ground almonds (2-3 TBSP)
Preparation steps
Cover a baking tray with baking paper. Cut peppers in half, remove seeds, wash and place cut side down on the baking sheet. Bake in the preheated oven with the broiler function on for 10-15 minutes, until the skin is blackened. Remove, skin and roughly dice.
Meanwhile, cut pomegranate in half. Squeeze the juice from one half; remove the seeds from the other. Peel garlic, chop coarsely. Wash parsley, shake dry and chop coarsely. Puree garlic with diced peppers, pistachios, pomegranate juice and parsley using a hand blender. Blend in lemon zest and juice, vinegar, salt, pepper, remaining spices and almonds to make a coarse paste.
Mix in pomegranate seeds except for a few, season the paste to taste and pour into a small bowl. Sprinkle the remaining pomegranate seeds and serve the paste.
