Chickpea and cabbage stew
- Soak the chickpeas in cold salted water for 8 to 12 hours before cooking them.
- Pour water into a pot (enough to cover the chickpeas) and add the carrot and leek chopped into half-moons.
- Bring to the boil and add the drained and washed chickpeas.
- Boil continuously to prevent the chickpeas from hardening. They can also be cooked in the pressure cooker in order to reduce time. The chickpeas are sometimes put into a special net so that they don’t hit each other and break.
- When the chickpeas are almost done add the roughly cut (cracked) potatoes.
- Add a fried sauce of onion chopped into brunoise with the sweet paprika.
- Add salt and thicken if necessary.
- Cook the cabbage separately English style (washed and chopped into small cubes).
- Boil the chickpeas and cabbage together.
Nutritional information (1 portion)
Fiber 14.01 g
Saturates 0.03 g
Monounsaturated fatty acids 1.46 g
Polyunsaturated fatty acids 1.61 g
Cholesterol 0.0 mg
Calcium 154.42 mg
Iron 5.78 mg
Zinc 0.93 mg
Vitamin A 209.48 ug
Vitamin C 83.5 g
Folic acid 199.31 ug
Salt (Sodium) 15.14 mg
Sugars 6.25 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
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