Chickpeas with cabbage, potato, carrot and fried garlic
- 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.
- 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.
- Heat the chickpeas and the vegetables separately and place them on a plate separated.
Nutritional information (1 portion)
Fiber 28.71 g
Saturates 4.21 g
Monounsaturated fatty acids 20.68 g
Polyunsaturated fatty acids 5.85 g
Cholesterol 0.13 mg
Calcium 291.26 mg
Iron 11.56 mg
Zinc 2.0 mg
Vitamin A 895.08 ug
Vitamin C 179.87 g
Folic acid 390.81 ug
Salt (Sodium) 55.24 mg
Sugars 13.43 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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