Gipsy pot
3 h
![Suitable for vegans](/assets/icons/vegan-d68e5e555c67c2b0a5b2d5baf6393f40717e3ce0c995fe7cf3538657ac718eb2.png)
Seasonal period:
All year
Allergens:
Ingredients for 5 portions
Calculate portions
Haricot beans
0.1 kg
Chickpeas
0.3 kg
Chopped pump king
0.15 kg
Potatoes
0.1 kg
Green beans
0.125 kg
Dados de cebolla
0.075 kg
Tomato
0.1 kg
Dried thyme leaves
1.5 g
Table salt
10.0 g
Elaboration
PREELABORATION
- Soak the chickpeas and the beans.
- Dice the potato.
- Make tomato consasse dices.
- Brunoise the garlic and the parsley.
ELABORATION
- Cook the chickpeas and the beans separately, until nearly cooked.
- Sauté the onion and when nearly finished add the tomato dices.
- When the legumes are cooked, put them together, add the potato and the sautéed mixture, at at the very last moment, add the pumpkin dices. Season with thyme and salt.
- Boil the green beans and set them aside.
- For the fried rolls:
- Make a mixture with the egg, the sliced almond, the parsley and the garlic.
- Bind with breadcrumbs unit it has enough consistency to make small dough balls.
- Fry in olive oil.
- At the time of the service, place the pot on a 10 plate, add the green beans and the fried rolls.
- Season with salt and let it boil for 10 minutes.
SERVICE
- In a bowl with one bread roll per portion.
Nutritional information (1 portion)
Energy
389.7
kcal
Carbohydrates
57.65
g
Proteins
18.63
g
Lipids
10.37
g
Fiber
15.96
g
Saturates
3.31
g
Monounsaturated fatty acids
1.27
g
Polyunsaturated fatty acids
1.35
g
Cholesterol
0.0
mg
Calcium
146.07
mg
Iron
6.46
mg
Zinc
1.46
mg
Vitamin A
38.92
ug
Vitamin C
52.74
g
Folic acid
139.26
ug
Salt (Sodium)
975.13
mg
Sugars
7.44
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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