Spanish Turkey Stew

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Spanish Turkey Stew
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Health Score:
84 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 5 min.
Ready in
Calories:
796
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie796 cal.(38 %)
Protein83 g(85 %)
Fat36 g(31 %)
Carbohydrates31 g(21 %)
Sugar added0 g(0 %)
Roughage10 g(33 %)
Vitamin A1.7 mg(213 %)
Vitamin D0 μg(0 %)
Vitamin E6.8 mg(57 %)
Vitamin K63 μg(105 %)
Vitamin B₁0.9 mg(90 %)
Vitamin B₂0.6 mg(55 %)
Niacin45.8 mg(382 %)
Vitamin B₆2 mg(143 %)
Folate128 μg(43 %)
Pantothenic acid3.2 mg(53 %)
Biotin42.8 μg(95 %)
Vitamin B₁₂3 μg(100 %)
Vitamin C52 mg(55 %)
Potassium1,988 mg(50 %)
Calcium202 mg(20 %)
Magnesium156 mg(52 %)
Iron7.3 mg(49 %)
Iodine18 μg(9 %)
Zinc8.2 mg(103 %)
Saturated fatty acids12.5 g
Uric acid578 mg
Cholesterol169 mg
Complete sugar15 g

Ingredients

for
4
Ingredients
4 cups turkey breasts (skinned, ready-to-cook, cut into bite-sized pieces)
2 Tbsps olive oil
1 ½ cups Green beans (ends cut off)
1.333 cups Chorizo (thickly sliced)
2 onions (cut into rings)
1 chili pepper (finely chopped)
1 clove garlic cloves (finely chopped)
1 Tbsp tomato puree
1 tsp paprika
1 bay leaf
2 sprigs thyme
cup Red wine
2 ½ cups canned Tomatoes
cup vegetable stock (or meat stock)
1 ½ cups carrots (thickly sliced)
1 ¼ cups canned chickpeas (drained)
1 red pepper (diced)
1 tsp balsamic vinegar
1 Tbsp fresh parsley (chopped)
How healthy are the main ingredients?
TomatoGreen beanscarrotchickpeasolive oilgarlic clove

Preparation steps

1.
Season the turkey with salt and ground black pepper and blanch the beans in boiling salt water for around 5 minutes. Drain and halve.
2.
Fry the turkey in a pot in hot oil on a high heat. Add the chorizo and fry for a few minutes. Set both the sausage and the turkey aside.
3.
Fry the onion, chilli and garlic in the same pot as the meat. Stir in the tomato purée, paprika, bay leaf and the thyme and fry for a few minutes. Deglaze with the wine and reduce slightly. Add the tomatoes, stock and the carrots and simmer for around 5 minutes.
4.
Return the turkey to the pot and add the chickpeas. Simmer for around 10 minutes then add the beans, pepper and the sausage. If necessary, add a little more stock and cook for another 3 minutes.
5.
Remove the bay leaf and the thyme and season with salt, ground black pepper, sugar and vinegar.
6.
Transfer to plates or bowls, garnish with parsley and serve with freshly grilled baguette.