Pork and Chickpea Stew
(0 votes)
(0 votes)
Health Score:
83 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 55 min.
Ready in
Calories:
373
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 373 cal. | (18 %) | ||
| Protein | 32 g | (33 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 22 g | (15 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.7 g | (26 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 11 mg | (92 %) | ||
| Vitamin K | 25 μg | (42 %) | ||
| Vitamin B₁ | 1.1 mg | (110 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 12.9 mg | (108 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 94 μg | (31 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 11 μg | (24 %) | ||
| Vitamin B₁₂ | 2 μg | (67 %) | ||
| Vitamin C | 128 mg | (135 %) | ||
| Potassium | 606 mg | (15 %) | ||
| Calcium | 139 mg | (14 %) | ||
| Magnesium | 93 mg | (31 %) | ||
| Iron | 4.7 mg | (31 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 3.4 mg | (43 %) | ||
| Saturated fatty acids | 2.9 g | |||
| Uric acid | 343 mg | |||
| Cholesterol | 55 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 400 grams Pork tenderloin (ready to cook)
- 2 Red Bell pepper
- 400 grams chickpeas (canned)
- 100 grams green, pitted Olives
- 100 grams black, pitted Olives
- 2 Tbsps vegetable oil
- 1 l Vegetable broth
- salt
- freshly ground peppers
- sweet ground paprika
- 2 Tbsps fresh parsley (for garnish)
Preparation steps
1.
Rinse the pork tenderloin, pat dry and cut into bite-size cubes. Rinse the bell peppers, remove the ribs and seeds and cut into large cubes. Drain the chickpeas and olives.
Heat the oil in a large pot and sauté the pork until browned on all sides.
2.
Stir in the tomato paste and deglaze the pot with the vegetable broth. Add the chickpeas, olives and bell peppers. Stir to combine and let simmer over medium heat for about 10-15 minutes. Season with salt, pepper and paprika. Divide into soup bowls and serve garnished with fresh parsley leaves.
