Chickpea and cabbage stew

120 min

Suitable for vegans

Type of dish: Legumes, Vegetables

Temperature: Hot

Cuisine type: Vegan cuisine

Allergens:

Ingredients for 5 portions Calculate portions

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

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

Proteins

17.21

Lipids

3.86

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.