Chickpea and Chorizo Stew
Nutritional values
(Percentage of daily recommendation)
| Calorie | 639 cal. | (30 %) | ||
| Protein | 28 g | (29 %) | ||
| Fat | 46 g | (40 %) | ||
| Carbohydrates | 24 g | (16 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.6 g | (25 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 6.4 mg | (53 %) | ||
| Vitamin K | 23.7 μg | (40 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 10.8 mg | (90 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 80 μg | (27 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 11 μg | (24 %) | ||
| Vitamin B₁₂ | 2.4 μg | (80 %) | ||
| Vitamin C | 100 mg | (105 %) | ||
| Potassium | 981 mg | (25 %) | ||
| Calcium | 132 mg | (13 %) | ||
| Magnesium | 96 mg | (32 %) | ||
| Iron | 4.4 mg | (29 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 4.2 mg | (53 %) | ||
| Saturated fatty acids | 16.7 g | |||
| Uric acid | 281 mg | |||
| Cholesterol | 89 mg | |||
| Complete sugar | 11 g |
Ingredients
- Ingredients
- 300 grams dried chickpeas
- 400 grams Chorizo
- 2 garlic cloves
- 2 small onions
- 2 small red Hungarian wax peppers
- 3 Tbsps olive oil
- 2 Tbsps Tomato paste
- 1 tsp smoked ground paprika
- 1 tsp ground paprika
- 75 milliliters dry white wine
- 400 grams crushed Tomatoes (canned)
- 400 milliliters Beef broth
- salt
- freshly ground peppers
- 4 Tbsps Sour cream
- cilantro (for garnish)
Preparation steps
Soak the chickpeas overnight in cold water. Bring to a boil the next day and simmer for 45 minutes, until the chickpeas are al dente. Rinse and drain well.
Remove the casing from the chorizo and cut into slices. Peel the onions and garlic. Mince the garlic and thinly slice the onions. Rinse the peppers, remove the ribs and seeds and cut into strips. Heat the olive oil in a large pan and sauté the onions, peppers and chorizo briefly. Add the garlic, tomato paste and paprika and continue cooking for a few minutes. Deglaze with the white wine and crushed tomatoes. Stir in the beef broth and bring to a boil.
Add the chickpeas to the pot, season with salt and pepper, cover and simmer for 10 minutes.
Ladle the stew into bowls, top with a dollop of sour cream and garnish with fresh cilantro. Serve with toasted bread.
