Chickpea stew

120 min

Type of dish: Legumes

Temperature: Hot

Allergens:

Ingredients for 5 portions Calculate portions

Chickpeas 0.45 kg

Meat for stewing 0.1 kg

Stew chorizo sausages 0.05 kg

Carrots 0.075 kg

Leek 0.4 ud

Potatoes 0.225 kg

Onion 0.05 kg

Sweet paprika 0.5 g

Table salt 3.75 g

Olive oil 0.025 l

Elaboration

Soak the chickpeas in salted cold water for 8 to 12 hours before cooking them.
Pour water into a pot (until covering the chickpeas), add the carrots and leeks chopped into half moons, the meat chopped into small cubes and the whole chorizo.
Bring 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 and then take out the chorizo, cut it and add it again to the stew.
Add a fried sauce of onion chopped into brunoise with the sweet paprika.
Add salt and thicken if necessary.

Nutritional information (1 portion)

Energy

478.45

kcal

Carbohydrates

59.02

Proteins

24.39

Lipids

17.39

Fiber 15.07 g

Saturates 3.34 g

Monounsaturated fatty acids 9.1 g

Polyunsaturated fatty acids 3.48 g

Cholesterol 21.41 mg

Calcium 159.78 mg

Iron 7.12 mg

Zinc 1.39 mg

Vitamin A 220.01 ug

Vitamin C 15.43 g

Folic acid 178.45 ug

Salt (Sodium) 307.15 mg

Sugars 4.58 g

The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.