Directions:
- Heat a splash of olive oil in saucepan over high heat.
- Cook pancetta 3 - 4 minutes.
- Add leek and cook till soft.
- Add carrot, potato, chickpeas and stock.
- Bring to the boil, season, simmer 15 minutes till potato is cooked.
- Serve with sprinkled parsley and parmesan.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 295.2 Kcal (1236 kJ) | ||
| Calories from fat | 98.68 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.96g | 17% | |
|---|---|---|---|
| Cholesterol | 23.66mg | 8% | |
| Sodium | 1180.35mg | 49% | |
| Potassium | 861.65mg | 18% | |
| Total Carbs | 32.61g | 11% | |
| Sugars | 6.12g | 24% | |
| Dietary Fiber | 2.34g | 9% | |
| Protein | 16.77g | 34% | |
| Vitamin C | 5.2mg | 9% | |
| Vitamin A | 0.6mg | 21% | |
| Iron | 1.5mg | 8% | |
| Calcium | 114mg | 11% | |
| Amount Per 100 g | |||
| Calories | 68.68 Kcal (288 kJ) | ||
| Calories from fat | 22.96 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.55g | 17% | |
|---|---|---|---|
| Cholesterol | 5.5mg | 8% | |
| Sodium | 274.61mg | 49% | |
| Potassium | 200.47mg | 18% | |
| Total Carbs | 7.59g | 11% | |
| Sugars | 1.42g | 24% | |
| Dietary Fiber | 0.54g | 9% | |
| Protein | 3.9g | 34% | |
| Vitamin C | 1.2mg | 9% | |
| Vitamin A | 0.1mg | 21% | |
| Iron | 0.4mg | 8% | |
| Calcium | 26.5mg | 11% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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