Vegetables with Feta
(1 vote)
(1 vote)
Health Score:
100 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 13 h. 10 min.
Ready in
Calories:
337
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 337 cal. | (16 %) | ||
| Protein | 17 g | (17 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 22 g | (15 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.4 g | (28 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 8.7 mg | (73 %) | ||
| Vitamin K | 31.6 μg | (53 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 6.2 mg | (52 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 150 μg | (50 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 9.5 μg | (21 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 153 mg | (161 %) | ||
| Potassium | 797 mg | (20 %) | ||
| Calcium | 213 mg | (21 %) | ||
| Magnesium | 83 mg | (28 %) | ||
| Iron | 2.9 mg | (19 %) | ||
| Iodine | 45 μg | (23 %) | ||
| Zinc | 1.7 mg | (21 %) | ||
| Saturated fatty acids | 9 g | |||
| Uric acid | 159 mg | |||
| Cholesterol | 35 mg | |||
| Complete sugar | 10 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 250 grams chickpeas
- 2 Eggplant
- 2 onions
- 2 garlic cloves
- 2 red Bell pepper
- 4 Tomatoes
- 1 red chili pepper
- 2 Tbsps vegetable oil
- 400 milliliters Vegetable broth
- salt
- freshly ground peppers
- Ras el hanout
- 200 grams Feta
- 1 tsp Black cumin seeds
- 2 Tbsps freshly chopped parsley
Preparation steps
1.
Soak the chickpeas overnight in water.
2.
Rinse and chop the eggplant. Peel and finely chop the onion and garlic. Rinse the peppers, halve and cut into small cubes. Rinse the tomatoes, cut out the stalks and cut into pieces. Rinse the chile pepper and halve. Saute the the chile, onion and garlic in hot oil for 1-2 minutes. Add the eggplant and peppers. Saute for another 2-3 minutes. Add the tomatoes and drained chickpeas. Pour in the broth and season with salt, pepper and ras el hanout. Cover and simmer for about 45 minutes. Stir occasionally, adding broth, if necessary.
3.
Cube the feta. Spread the feta over the vegetables. Season with salt and pepper.
4.
Serve sprinkled with black cumin and parsley.
