Roasted Carrots and Chickpeas
Roasted Carrots and Chickpeas - Asian after work treat
Healthy, because
Even smarter
Nutritional values
Chickpeas contain a lot of protein as well as fiber - this ensures that the legumes saturate for a long time. In addition to the good fat, avocado also has biotin. This B vitamin is important for strong hair and firm skin.
If there's ever anything left over from the chickpea recipe, you can use the leftovers wonderfully the next day as a protein-rich component to a green salad.
(Percentage of daily recommendation)
| Calorie | 200 cal. | (10 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 19 g | (13 %) | ||
| Sugar added | 3 g | (12 %) | ||
| Roughage | 6.4 g | (21 %) |
| Vitamin A | 0.9 mg | (113 %) | ||
| Vitamin D | 0.9 μg | (5 %) | ||
| Vitamin E | 2.8 mg | (23 %) | ||
| Vitamin K | 34.1 μg | (57 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.6 mg | (22 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 33.7 μg | (11 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 4.4 μg | (10 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 16.5 mg | (17 %) | ||
| Potassium | 493 mg | (12 %) | ||
| Calcium | 79 mg | (8 %) | ||
| Magnesium | 51 mg | (17 %) | ||
| Iron | 2.1 mg | (14 %) | ||
| Iodine | 6.9 μg | (3 %) | ||
| Zinc | 1.3 mg | (16 %) | ||
| Saturated fatty acids | 5.5 g | |||
| Uric acid | 118 mg | |||
| Cholesterol | 0.1 mg | |||
| Complete sugar | 10 g |
Ingredients
- Ingredients
- ½ Cucumber
- 1 red chili pepper
- 1 green chili pepper
- 2 carrots
- 1 shallot
- 1 garlic clove
- ¾ oz parsley (0.5 Bunch)
- 2 Tbsps Coconut oil
- 9 ozs chickpeas (can; drained weight)
- salt
- ½ tsp Curry powder
- 1 generous pinch Cumin
- 1 tsp honey
- 4 ozs Avocados
- 1 Tbsp Lime juice
- ¼ oz Sesame seeds (1 TSP)
Preparation steps
Clean half the cucumber, wash and cut into thin slices. Wash the chili peppers, cut into fine rings, removing the seeds.
Clean carrots, peel and cut into fine 5 cm strips. Peel shallot and garlic; finely slice shallot and chop garlic. Wash parsley, shake dry and pluck off leaves.
Heat oil in a large skillet or wok. Add chickpeas and stir-fry over high heat for 5 minutes until crisp. Add carrots, chili pepper, shallot and garlic and stir-fry over medium heat for about 2 minutes. Season with salt, curry and cumin, drizzle with honey and fry for 2 minutes over medium heat until lightly caramelized.
Meanwhile, cut avocado into pieces. Mix the cucumber slices and avocado with the chickpeas, season with lime juice and sprinkle with sesame seeds and parsley.
