Spicy Sausage and Potato Stew

Name: Spicy Sausage and Potato Stew
Total time: 50 min
Yield: 4
Cuisine: American, Latin America, Mexican, Central America
Ingredients: 2 onions (peeled and finely chopped); 2 cloves garlic cloves (crushed); 1 cup Chorizo (peeled and sliced); 1.5 cups canned Tomatoes (chopped); 2.667 cups potatoes; 2 Tbsps olive oil; 2 tsps ground Cumin; 1 tsp paprika; cayenne pepper; 2 chili peppers (de-seeded and chopped); 0.667 cup dry Red wine; 1 tsp balsamic vinegar; 2.5 cups canned chickpeas (garbanzo beans); 2 whole chili peppers; 2 Tbsps chopped, fresh cilantro

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Health Score:

84 / 100

Difficulty:

easy

Difficulty

Preparation:

50 min.

Preparation

Calories:

571

calories

Calories

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Nutritional values

1 serving contains
(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 %)

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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

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Ingredients

for

servings

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

How healthy are the main ingredients?

chickpeas potato Tomato olive oil garlic clove onion

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Preparation steps

Wash and peel the potatoes and cut into quarters lengthwise.

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.

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.

Stir the garbanzo beans into the chilli and cook for a further 10 minutes.

Season with salt and pepper and serve scattered with fresh whole chillies and coriander leaves.