Pasta with Ground Meat-Chickpea Sauce
(1 vote)
(1 vote)
Health Score:
77 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 1 hr 15 min.
Ready in
Calories:
788
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 788 cal. | (38 %) | ||
| Protein | 45 g | (46 %) | ||
| Fat | 28 g | (24 %) | ||
| Carbohydrates | 86 g | (57 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 9.6 g | (32 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 4 mg | (33 %) | ||
| Vitamin K | 11.3 μg | (19 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 18.7 mg | (156 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 76 μg | (25 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 10.8 μg | (24 %) | ||
| Vitamin B₁₂ | 4.3 μg | (143 %) | ||
| Vitamin C | 25 mg | (26 %) | ||
| Potassium | 992 mg | (25 %) | ||
| Calcium | 179 mg | (18 %) | ||
| Magnesium | 131 mg | (44 %) | ||
| Iron | 5.7 mg | (38 %) | ||
| Iodine | 17 μg | (9 %) | ||
| Zinc | 7.6 mg | (95 %) | ||
| Saturated fatty acids | 11.3 g | |||
| Uric acid | 327 mg | |||
| Cholesterol | 85 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 onion
- 1 garlic clove
- 500 grams mixed Ground meat
- 1 Tbsp olive oil
- 1 Tbsp Tomato paste
- 400 grams diced Tomatoes (canned)
- 250 milliliters Beef broth
- 250 grams chickpeas (canned)
- 400 grams Pasta shell
- salt
- 1 pinch sugar
- cayenne pepper
- 3 Tbsps freshly grated Parmesan
- 1 Tbsp thyme
Preparation steps
1.
Peel the onion and garlic and cut into small cubes. Brown the ground beef until crumbly, stirring constantly, add the onions and the garlic and saute briefly and mix in the tomato paste. Add the tomatoes and the broth. Simmer gently about 30 minutes, stirring occasionally. Add a little broth in needed. Rinse the chickpeas in a colander and drain. Add to the meat mixture and simmer for about 15 more minutes.
2.
Cook the pasta in salted water until al dente.
3.
Season the sauce with salt, sugar and cayenne pepper.
4.
Drain the noodles well and transfer to plates. Pour the sauce over the top. Serve sprinkled with Parmesan and thyme.
