Chickpea and cabbage stew
120 min
Suitable for vegans
Allergens:
Ingredients for 5 portions
Calculate portions
Elaboration
- 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)
Energy
296.31
kcal
Carbohydrates
49.93
g
Proteins
17.21
g
Lipids
3.86
g
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
154.64
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)
306.52
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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