Sauteed Vegetables and Chickpeas
(0 votes)
(0 votes)
Health Score:
83 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 28 min.
Ready in
Calories:
177
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 177 cal. | (8 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 16 g | (11 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 5 g | (17 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.2 mg | (35 %) | ||
| Vitamin K | 14.5 μg | (24 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.8 mg | (23 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 69 μg | (23 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 7.6 μg | (17 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 84 mg | (88 %) | ||
| Potassium | 422 mg | (11 %) | ||
| Calcium | 119 mg | (12 %) | ||
| Magnesium | 46 mg | (15 %) | ||
| Iron | 2 mg | (13 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 1.2 mg | (15 %) | ||
| Saturated fatty acids | 2.1 g | |||
| Uric acid | 102 mg | |||
| Cholesterol | 4 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the vegetables
- 1 Red Bell pepper
- 200 grams chickpeas (canned)
- 2 Red onions
- 2 garlic cloves
- 2 Tbsps olive oil
- 4 Tbsps dry white wine
- 1 can peeled Tomatoes (about 400 grams)
- 1 tsp dried oregano
- 1 Tbsp freshly chopped Basil
- salt
- freshly ground peppers
- 1 pinch sugar
- 1 tsp dark balsamic vinegar
Preparation steps
1.
For the vegetables, rinse eggplant and zucchini. Cut in half lengthwise and then cut into 0.5 cm (approximately 1/5 inch) slices. Rinse bell peppers and chop into small pieces. Drain chickpeas. Peel onion and garlic. Cut onion into half rings and finely chop garlic. Saute both in hot oil. Add vegetables and chickpeas. Cook for 2-3 minutes. Add wine, tomatoes and oregano and cook for 10 minutes. Add basil and season with salt and pepper. Add sugar and vinegar. Serve to taste with fresh basil and grated Parmesan.
