Sautéed Chestnuts with Chickpea Flatbread
Nutritional values
(Percentage of daily recommendation)
| Calorie | 382 cal. | (18 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 59 g | (39 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 14.6 g | (49 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.7 mg | (31 %) | ||
| Vitamin K | 109.5 μg | (183 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 3.1 mg | (26 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 198 μg | (66 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 4.4 μg | (10 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 29 mg | (31 %) | ||
| Potassium | 1,028 mg | (26 %) | ||
| Calcium | 83 mg | (8 %) | ||
| Magnesium | 96 mg | (32 %) | ||
| Iron | 3.8 mg | (25 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 1.5 mg | (19 %) | ||
| Saturated fatty acids | 1.7 g | |||
| Uric acid | 44 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 15 g |
Ingredients
- for the sautéed chestnuts
- 1 kilogram Chestnuts
- 2 Tbsps olive oil
- 2 tsps fennel seeds
- salt
- chickpea flatbread
- 400 grams Chickpea flour
- 5 Tbsps olive oil
- 2 sprigs rosemary
- salt (and pepper)
Preparation steps
For the chickpea flatbread: Combine the chickpea flour with 400 ml (approximately 1 3/4 cups) of cold water in a large bowl. Cover and let stand for 4 hours. Grease a baking sheet thoroughly with oil. Remove the rosemary needles from the stem and chop finely. Stir the rosemary into the chickpea flour mixture, season with salt and pepper and spread onto the prepared baking sheet. Bake in an oven preheated to 200°C (approximately 400°F) for 25 minutes. Remove from the oven, cool slightly and cut into squares.
For the for the sautéed chestnuts: Score the chestnuts crosswise on the curved side with a sharp knife. Place on a baking sheet and cook in an oven preheated to 250°C (approximately 480°F) for 10 minutes. Remove from the oven, let cool and remove the shells. Heat the olive oil in a large pan and sauté the chestnuts and fennel seeds over low heat for 5 minutes. Remove from heat, season with salt and serve alongside the chickpea flatbread.
