Chickpeas and Tomatoes with Pine Nuts
(2 votes)
(2 votes)
Chickpeas and Tomatoes with Pine Nuts - Just right for fans of Mediterranean cuisine.
Health Score:
100 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
182
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 182 cal. | (9 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 15 g | (10 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.7 g | (16 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.2 mg | (35 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 3 mg | (25 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 50 μg | (17 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 6 μg | (13 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 28 mg | (29 %) | ||
| Potassium | 359 mg | (9 %) | ||
| Calcium | 55 mg | (6 %) | ||
| Magnesium | 61 mg | (20 %) | ||
| Iron | 2.8 mg | (19 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 1.2 mg | (15 %) | ||
| Saturated fatty acids | 1.3 g | |||
| Uric acid | 101 mg | |||
| Cholesterol | 0 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 can chickpeas (215 grams, drained)
- 50 grams sun-dried Tomatoes (in oil)
- 2 Beefsteak tomato
- mint
- 4 stalks parsley
- 1 shallot
- 1 garlic clove
- 1 Tbsp olive oil
- salt
- peppers
- cayenne pepper
- 2 Tbsps Pine nuts
Preparation steps
1.
Drain chickpeas. Drain sun-dried tomatoes and cut into pieces.
2.
Rinse the fresh tomatoes, cut in half, remove stems and seeds and cut the flesh into pieces. Rinse herbs, shake dry, pluck leaves and chop finely.
3.
Peel shallot and garlic and finely chop.
4.
Heat the oil in a pan. Sauté shallot and garlic until soft, add sun-dried tomatoes, fresh tomatoes and chickpeas and sauté briefly. Season with salt, pepper and cayenne pepper. Mix in half of the herbs.
5.
Arrange on warmed plates and sprinkle with pine nuts and remaining herbs.
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