Rutabaga and Chickpea Stew with Gremolata
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Difficulty:
moderate
Difficulty
Preparation:
25 min.
Preparation
ready in 1 hr
Ready in
Calories:
260
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
more nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 260 kcal | (12 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 36 g | (24 %) |
Author of this recipe:
EAT-SMARTER
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Ingredients
for
4
Preparation steps
1.
Peel and dice rutabaga. Peel onion and ginger. Cut onion into slices and chop ginger. In a saucepan, sauté rutabaga, onion and ginger in hot oil. Add broth and simmer about 20 minutes.
2.
Drain chickpeas and rinse with cold water. Peel, rinse and cut potatoes into small pieces. Rinse, trim and slice scallions crosswise. Add chickpeas, potatoes and scallions to pan and simmer about 15 minutes.
3.
To make gremolata, chop parsley. Peel and chop garlic. Cut lemon zest into fine strips. Mix parsley with garlic and lemon zest.
4.
Season stew generously with salt and pepper. Serve topped with gremolata.
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