Sauteed Vegetables and Chickpeas

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Sauteed Vegetables and Chickpeas
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Health Score:
83 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 28 min.
Ready in
Calories:
177
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie177 cal.(8 %)
Protein7 g(7 %)
Fat8 g(7 %)
Carbohydrates16 g(11 %)
Sugar added1 g(4 %)
Roughage5 g(17 %)
Vitamin A0.2 mg(25 %)
Vitamin D0 μg(0 %)
Vitamin E4.2 mg(35 %)
Vitamin K14.5 μg(24 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.1 mg(9 %)
Niacin2.8 mg(23 %)
Vitamin B₆0.3 mg(21 %)
Folate69 μg(23 %)
Pantothenic acid0.7 mg(12 %)
Biotin7.6 μg(17 %)
Vitamin B₁₂0.1 μg(3 %)
Vitamin C84 mg(88 %)
Potassium422 mg(11 %)
Calcium119 mg(12 %)
Magnesium46 mg(15 %)
Iron2 mg(13 %)
Iodine9 μg(5 %)
Zinc1.2 mg(15 %)
Saturated fatty acids2.1 g
Uric acid102 mg
Cholesterol4 mg
Complete sugar7 g

Ingredients

for
4
For garnish
fresh Basil
grated Parmesan
For the vegetables
1 Red Bell pepper
200 grams chickpeas (canned)
2 Red onions
2 garlic cloves
2 Tbsps olive oil
4 Tbsps dry white wine
1 can peeled Tomatoes (about 400 grams)
1 tsp dried oregano
1 Tbsp freshly chopped Basil
salt
freshly ground peppers
1 pinch sugar
1 tsp dark balsamic vinegar
How healthy are the main ingredients?
Tomatochickpeasolive oilBasiloreganosugar

Preparation steps

1.

For the vegetables, rinse eggplant and zucchini. Cut in half lengthwise and then cut into 0.5 cm (approximately 1/5 inch) slices. Rinse bell peppers and chop into small pieces. Drain chickpeas. Peel onion and garlic. Cut onion into half rings and finely chop garlic. Saute both in hot oil. Add vegetables and chickpeas. Cook for 2-3 minutes. Add wine, tomatoes and oregano and cook for 10 minutes. Add basil and season with salt and pepper. Add sugar and vinegar. Serve to taste with fresh basil and grated Parmesan.

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