North African Slow-cooked Soup
(0 votes)
(0 votes)
Health Score:
99 / 100
Difficulty:
easy
Difficulty
Preparation:
6 h. 40 min.
Preparation
Calories:
679
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 679 cal. | (32 %) | ||
| Protein | 46 g | (47 %) | ||
| Fat | 40 g | (34 %) | ||
| Carbohydrates | 33 g | (22 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 10.6 g | (35 %) |
more nutritional values
| Vitamin A | 1.5 mg | (188 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 8.6 mg | (72 %) | ||
| Vitamin K | 42.5 μg | (71 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 23 mg | (192 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 118 μg | (39 %) | ||
| Pantothenic acid | 2.4 mg | (40 %) | ||
| Biotin | 9.7 μg | (22 %) | ||
| Vitamin B₁₂ | 4.5 μg | (150 %) | ||
| Vitamin C | 36 mg | (38 %) | ||
| Potassium | 1,065 mg | (27 %) | ||
| Calcium | 153 mg | (15 %) | ||
| Magnesium | 121 mg | (40 %) | ||
| Iron | 6.3 mg | (42 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 7.7 mg | (96 %) | ||
| Saturated fatty acids | 12.5 g | |||
| Uric acid | 577 mg | |||
| Cholesterol | 124 mg | |||
| Complete sugar | 10 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- ¼ cup olive oil
- 3 cups Lamb neck (diced)
- 2 cups canned chickpeas (drained)
- 2 cups canned Tomatoes
- ¾ cup frozen peas (thawed)
- 1 onion (chopped)
- 2 large carrots (peeled and sliced)
- 3 sticks Celery (sliced)
- 2 cloves garlic cloves (minced)
- 1 Tbsp Harissa
- 2 cups lamb stock
- salt
- peppers
- To garnish
- cilantro
Preparation steps
1.
Coat the lamb in half of the olive oil and season generously. Heat a large casserole dish over a moderate heat until hot.
2.
Seal the lamb in batches until golden brown in colour all over. Transfer to a slow cooker and reduce the heat under the dish a little.
3.
Add the remaining olive oil and saute the onion, garlic and carrots for a few minutes. Stir well then add the harissa and chickpeas.
4.
Stir thoroughly before adding the stock, chopped tomatoes, peas and seasoning. Pour into the slow cooker and cover with a lid.
5.
Cook on a medium setting for 6 hours.
6.
Adjust the seasoning to taste after 6 hours before ladling into serving bowls. Garnish with sprigs of coriander before serving.
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