Directions:
- Bring the chickpeas to the boil in plenty of unsalted water.
- Boil fast for 10 minutes; drain.
- Place in a non-stick pan with the vegetables and cook gently for a few minutes.
- Stir in the spices and ginger and lastly add the stock.
- Season.
- Bring to the boil, cover and simmer for 35 to 40 minutes or until the chickpeas are cooked.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 558.07 Kcal (2337 kJ) | ||
| Calories from fat | 16.23 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.8g | 3% | |
|---|---|---|---|
| Sodium | 18632.83mg | 776% | |
| Potassium | 457.56mg | 10% | |
| Total Carbs | 108.64g | 36% | |
| Sugars | 6.55g | 26% | |
| Dietary Fiber | 6.99g | 28% | |
| Protein | 6.4g | 13% | |
| Vitamin C | 42.8mg | 71% | |
| Vitamin A | 0.2mg | 5% | |
| Iron | 1.8mg | 10% | |
| Calcium | 53.2mg | 5% | |
| Amount Per 100 g | |||
| Calories | 187.15 Kcal (784 kJ) | ||
| Calories from fat | 5.44 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.6g | 3% | |
|---|---|---|---|
| Sodium | 6248.54mg | 776% | |
| Potassium | 153.44mg | 10% | |
| Total Carbs | 36.43g | 36% | |
| Sugars | 2.2g | 26% | |
| Dietary Fiber | 2.35g | 28% | |
| Protein | 2.15g | 13% | |
| Vitamin C | 14.3mg | 71% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 0.6mg | 10% | |
| Calcium | 17.8mg | 5% | |
* 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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