Spicy Sausage and Potato Stew
(0 votes)
(0 votes)
Health Score:
84 / 100
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Calories:
571
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 571 cal. | (27 %) | ||
| Protein | 26 g | (27 %) | ||
| Fat | 29 g | (25 %) | ||
| Carbohydrates | 48 g | (32 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.6 g | (32 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 5.9 mg | (49 %) | ||
| Vitamin K | 23.5 μg | (39 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 10.1 mg | (84 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 55 μg | (18 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 7.6 μg | (17 %) | ||
| Vitamin B₁₂ | 1.4 μg | (47 %) | ||
| Vitamin C | 56 mg | (59 %) | ||
| Potassium | 887 mg | (22 %) | ||
| Calcium | 134 mg | (13 %) | ||
| Magnesium | 121 mg | (40 %) | ||
| Iron | 5.8 mg | (39 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 4 mg | (50 %) | ||
| Saturated fatty acids | 9.2 g | |||
| Uric acid | 346 mg | |||
| Cholesterol | 47 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 2 onions (peeled and finely chopped)
- 2 cloves garlic cloves (crushed)
- 1 cup Chorizo (peeled and sliced)
- 1 ½ cups canned Tomatoes (chopped)
- 2 ⅔ cups potatoes
- 2 Tbsps olive oil
- 2 tsps ground Cumin
- 1 tsp paprika
- cayenne pepper
- 2 chili peppers (de-seeded and chopped)
- ⅔ cup dry Red wine
- 1 tsp balsamic vinegar
- 2 ½ cups canned chickpeas (garbanzo beans)
- To garnish
- 2 whole chili peppers
- 2 Tbsps chopped, fresh cilantro
Preparation steps
1.
Wash and peel the potatoes and cut into quarters lengthwise.
2.
Heat the olive oil in a large skillet and cook the onions, chorizo and garlic slices. Add the potatoes and fry all together for a couple of minutes. Then stir in the cumin, paprika, cayenne pepper, chilies and tomatoes.
3.
Add the wine and 350 ml/1 1/2 cups water and season with salt, pepper and vinegar. Put a lid on the pan and cook over a medium heat for 20 minutes.
4.
Stir the garbanzo beans into the chilli and cook for a further 10 minutes.
5.
Season with salt and pepper and serve scattered with fresh whole chillies and coriander leaves.
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