Rice with Cabbage and Chickpeas

5
Average: 5 (1 vote)
(1 vote)
Rice with Cabbage and Chickpeas
share Share
print
bookmark_border Copy URL
Health Score:
96 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
235
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie235 cal.(11 %)
Protein9 g(9 %)
Fat4 g(3 %)
Carbohydrates40 g(27 %)
Sugar added0 g(0 %)
Roughage6.7 g(22 %)
Vitamin A0.2 mg(25 %)
Vitamin D0 μg(0 %)
Vitamin E5.3 mg(44 %)
Vitamin K133.1 μg(222 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.1 mg(9 %)
Niacin3.1 mg(26 %)
Vitamin B₆0.5 mg(36 %)
Folate121 μg(40 %)
Pantothenic acid0.7 mg(12 %)
Biotin6.6 μg(15 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C118 mg(124 %)
Potassium537 mg(13 %)
Calcium116 mg(12 %)
Magnesium53 mg(18 %)
Iron1.7 mg(11 %)
Iodine12 μg(6 %)
Zinc0.8 mg(10 %)
Saturated fatty acids0.6 g
Uric acid144 mg
Cholesterol0 mg
Complete sugar7 g

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)
How healthy are the main ingredients?
LeekBasmati ricechickpeasgarlic clovesalt

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.

Fall Favorites

Get Fit!

Simple, But Good

Weeknight Dinners

Popular Cookbooks