Saffron Chickpeas with Lamb
Saffron Chickpeas with Lamb - Earthy flavors in a Middle Eastern-style dish
Healthy, because
Even smarter
Nutritional values
Lamb is bursting with iron and haematopoietic vitamin B12, which is only found in animal prodcuts and is involved in the formation of red blood cells.
Couscous pairs beautifully with this fragrant lamb dish.
(Percentage of daily recommendation)
| Calorie | 515 cal. | (25 %) | ||
| Protein | 54 g | (55 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 27 g | (18 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8 g | (27 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 6.9 mg | (58 %) | ||
| Vitamin K | 28.3 μg | (47 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 20 mg | (167 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 87 μg | (29 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 6.7 μg | (15 %) | ||
| Vitamin B₁₂ | 3 μg | (100 %) | ||
| Vitamin C | 32 mg | (34 %) | ||
| Potassium | 800 mg | (20 %) | ||
| Calcium | 145 mg | (15 %) | ||
| Magnesium | 133 mg | (44 %) | ||
| Iron | 8.7 mg | (58 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 7.6 mg | (95 %) | ||
| Saturated fatty acids | 4.6 g | |||
| Uric acid | 559 mg | |||
| Cholesterol | 132 mg | |||
| Complete sugar | 6 g |
Ingredients
- Ingredients
- 6 sun-dried tomatoes
- 1 garlic clove
- 1 Zucchini
- 9 ozs chickpeas (canned, drained weight)
- 2 Tbsps olive oil
- 1 pinch Saffron
- salt
- peppers
- 1 pinch ground cilantro
- 4 Lamb fillets (about 10-11 oz.)
Kitchen utensils
Preparation steps
Cut sun-dried tomatoes into thin strips with the kitchen shears or a large knife.
Peel the garlic and cut into slices.
Rinse and dry zucchini and cut into approximately 2-inch cubes.
Rinse chickpeas and drain.
Heat 1 tablespoon olive oil in a pot. Add dried tomatoes and garlic and sauté over medium heat for about 1 minute. Add zucchini and chickpeas.
Add 1/4 cup of water and the saffron threads, season with salt, pepper and ground coriander and cook over low heat, covered, for about 7 minutes.
Meanwhile, rinse lamb, pat dry and remove tendons if desired.
Heat the remaining olive oil in a non-stick pan. Add lamb and season with salt and pepper. Cook on low heat for about 5 minutes. Serve lamb with chickpeas and vegetables.
Comments