120 min
Suitable for vegans
Type of dish: Legumes, Vegetables
Temperature: Hot
Cuisine type: Vegan cuisine
Traces of gluten
Traces of gluten
Ingredients for 5 portions
Ingredients for portions/units
Chickpeas 0.35 kg
Cabbage 0.4 kg
Onion 0.05 kg
Carrots 0.075 kg
Leek 0.6 ud
Potatoes 0.2 kg
Table salt 3.75 g
  • 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 154.64 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.