Pork, Chicken and Chickpea Stew

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Pork, Chicken and Chickpea Stew
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Health Score:
75 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 14 h. 30 min.
Ready in
Calories:
956
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie956 cal.(46 %)
Protein66 g(67 %)
Fat69 g(59 %)
Carbohydrates20 g(13 %)
Sugar added0 g(0 %)
Roughage7.1 g(24 %)
Vitamin A1 mg(125 %)
Vitamin D0 μg(0 %)
Vitamin E4.7 mg(39 %)
Vitamin K98.3 μg(164 %)
Vitamin B₁1 mg(100 %)
Vitamin B₂0.8 mg(73 %)
Niacin30.8 mg(257 %)
Vitamin B₆1.1 mg(79 %)
Folate56 μg(19 %)
Pantothenic acid2.8 mg(47 %)
Biotin15.6 μg(35 %)
Vitamin B₁₂2.7 μg(90 %)
Vitamin C68 mg(72 %)
Potassium1,120 mg(28 %)
Calcium124 mg(12 %)
Magnesium123 mg(41 %)
Iron6.9 mg(46 %)
Iodine10 μg(5 %)
Zinc5.9 mg(74 %)
Saturated fatty acids26.2 g
Uric acid481 mg
Cholesterol248 mg
Complete sugar8 g

Ingredients

for
4
Ingredients
300 grams dried chickpeas
4 Chicken legs
500 grams Pork belly
250 grams ham
2 carrots
300 grams Green cabbage
salt
peppers
How healthy are the main ingredients?
chickpeashamcarrotsalt

Preparation steps

1.

Cover the chickpeas with cold water and soak overnight. 

2.

Drain and rinse the chickpeas. Bring a large pot of water to a boil. Remove the skin from the chicken legs. Add the chickpeas, chicken legs, pork belly and ham to the water. Boil for a few minutes and skim any foam off the top. 

3.

Peel the carrots and cabbage and cut into large chunks. Add the vegetables to the pot, reduce the heat to medium-low, cover and simmer for about 2 hours. 

4.

Season the soup with salt and pepper and break apart the pork belly and ham before serving.  

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