Chickpeas with cabbage, potato, carrot and fried garlic

90 min
Type of dish: Legumes, Vegetables
Cuisine type: Vegan cuisine
Allergens
Sulfites
Sulfites
Ingredients for 5 portions
Ingredients for portions/units
Chickpeas 0.6 kg
Cabbage 0.75 kg
Carrot 0.35 kg
Potatoe 0.35 kg
Elaboration
  • Soak the chickpeas in salted cold water the previous day.
  • Peel and chop the potatoes into big dices and the carrot into half-moons.
  • Wash the cabbage and dice.

METHOD

  • Fill the stockpot with the necessary amount of water.
  • Once boiling, add the chickpeas (previously drained and washed with water). The heat should be high and continuous to avoid the chickpeas from getting hard. By using a pressure cooker, this recipe will require less time to be made.
  • The chickpeas can be also introduced inside a special net so they do crumble.
  • When the chickpeas are tender, drain and place them onto gastronorm plates.
  • Meanwhile in an industrial stockpot, bring some water to the boil, to cook the cabbage with plenty of salted water.
  • Cook the carrot and the potatoes.
  • Place the cabbage, the carrot and the potatoes on plates and baste with fried garlic.

SERVING

  • Heat the chickpeas and the vegetables separately and place them on a plate separated.

 

Nutritional information (1 portion)
Fiber 25.95 g
Saturates 4.2 g
Monounsaturated fatty acids 20.26 g
Polyunsaturated fatty acids 5.43 g
Cholesterol 0.13 mg
Calcium 269.24 mg
Iron 10.27 mg
Zinc 1.84 mg
Vitamin A 1050.1 ug
Vitamin C 186.79 g
Folic acid 361.96 ug
Salt (Sodium) 62.4 mg
Sugars 13.89 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.