Pork, Chicken and Chickpea Stew

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Pork, Chicken and Chickpea Stew
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Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 14 h. 30 min.
Ready in
Calories:
1288
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie1,288 kcal(61 %)
Protein86.29 g(88 %)
Fat89.63 g(77 %)
Carbohydrates29.03 g(19 %)
Sugar added0 g(0 %)
Roughage8.49 g(28 %)
Vitamin A696.58 mg(87,073 %)
Vitamin D0.76 μg(4 %)
Vitamin E1.23 mg(10 %)
Vitamin B₁1.19 mg(119 %)
Vitamin B₂0.94 mg(85 %)
Niacin35.38 mg(295 %)
Vitamin B₆1.39 mg(99 %)
Folate147.7 μg(49 %)
Pantothenic acid3.36 mg(56 %)
Biotin1.88 μg(4 %)
Vitamin B₁₂2.28 μg(76 %)
Vitamin C42.1 mg(44 %)
Potassium1,387.58 mg(35 %)
Calcium116.97 mg(12 %)
Magnesium104.38 mg(35 %)
Iron5.99 mg(40 %)
Zinc8.66 mg(108 %)
Saturated fatty acids30.62 g
Cholesterol403.47 mg

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.