Rice with Cabbage and Chickpeas
(1 vote)
(1 vote)
Health Score:
96 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
235
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 235 cal. | (11 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 4 g | (3 %) | ||
| Carbohydrates | 40 g | (27 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.7 g | (22 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 5.3 mg | (44 %) | ||
| Vitamin K | 133.1 μg | (222 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 3.1 mg | (26 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 121 μg | (40 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 6.6 μg | (15 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 118 mg | (124 %) | ||
| Potassium | 537 mg | (13 %) | ||
| Calcium | 116 mg | (12 %) | ||
| Magnesium | 53 mg | (18 %) | ||
| Iron | 1.7 mg | (11 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 0.6 g | |||
| Uric acid | 144 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 garlic clove
- 300 grams Green cabbage
- 1 stalk Leeks
- 1 Red chili pepper
- 1 Tbsp vegetable oil
- cilantro (1/2 tsp turmeric and ground)
- salt
- freshly ground peppers
- 150 grams Basmati rice
- 500 milliliters Vegetable broth
- 1 Red Bell pepper
- 100 grams chickpeas (canned)
Preparation steps
1.
Peel and chop garlic. Rinse vegetables. Cut cabbage into strips and leek into rings. Chop chile pepper. Sauté the prepared ingredients in the oil. Season with turmeric, coriander, salt, and pepper.
2.
Add rice and broth and bring to a boil. Cover, reduce heat, and simmer about 20 minutes.
3.
Core the bell pepper and cut into small pieces. Add it with the chickpeas to rice. Cook for another 10 minutes, adding some water if needed. Season to taste. Arrange on plates and serve with yogurt garnished with mint leaves.
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