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Prepared by: Ekaterina Matsulina
10/18/2016 Cooking time: 1 hour 30 minutes
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If you want to prepare an unusual dish that you don’t often see on our tables, then pay attention to the recipe for chickpeas with meat. Fragrant and rich in spices, the dish melts in your mouth.
Description of preparation:
Turkish housewives know better than anyone how to cook chickpeas with meat.
But this recipe, which is now in front of you, very simply describes the cooking process. This dish will be easy to prepare at home, you just need to stock up on chickpeas and buy good fresh meat. Spices and vegetables can always be found at the market or supermarket. The dish turns out hearty and spicy. But for those who do not like spiciness, you can not use hot pepper, but replace it with ground paprika. Tasty and affordable. Purpose: For lunch / For dinner Main ingredient: Meat / Vegetables / Legumes / Chickpeas Dish: Hot dishes Geography of cuisine: Eastern
Recipe: Chickpeas with meat and vegetables. Calorie, chemical composition and nutritional value.
Nutritional value and chemical composition of “Chickpeas with meat and vegetables.”
The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.
| Nutrient | Quantity | Norm** | % of the norm in 100 g | % of the norm in 100 kcal | 100% normal |
| Calorie content | 107.3 kcal | 1684 kcal | 6.4% | 6% | 1569 g |
| Squirrels | 14.7 g | 76 g | 19.3% | 18% | 517 g |
| Fats | 2.3 g | 56 g | 4.1% | 3.8% | 2435 g |
| Carbohydrates | 6.8 g | 219 g | 3.1% | 2.9% | 3221 g |
| Organic acids | 0.1 g | ~ | |||
| Alimentary fiber | 1.9 g | 20 g | 9.5% | 8.9% | 1053 g |
| Water | 164.8 g | 2273 g | 7.3% | 6.8% | 1379 g |
| Ash | 1.167 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 336.1 mcg | 900 mcg | 37.3% | 34.8% | 268 g |
| beta carotene | 2.016 mg | 5 mg | 40.3% | 37.6% | 248 g |
| Vitamin B1, thiamine | 0.313 mg | 1.5 mg | 20.9% | 19.5% | 479 g |
| Vitamin B2, riboflavin | 0.077 mg | 1.8 mg | 4.3% | 4% | 2338 g |
| Vitamin B4, choline | 23.43 mg | 500 mg | 4.7% | 4.4% | 2134 g |
| Vitamin B5, pantothenic | 0.267 mg | 5 mg | 5.3% | 4.9% | 1873 |
| Vitamin B6, pyridoxine | 0.282 mg | 2 mg | 14.1% | 13.1% | 709 g |
| Vitamin B9, folates | 7.308 mcg | 400 mcg | 1.8% | 1.7% | 5473 g |
| Vitamin B12, cobalamin | 0.344 mcg | 3 mcg | 11.5% | 10.7% | 872 g |
| Vitamin C, ascorbic acid | 28.67 mg | 90 mg | 31.9% | 29.7% | 314 g |
| Vitamin E, alpha tocopherol, TE | 0.362 mg | 15 mg | 2.4% | 2.2% | 4144 g |
| Vitamin H, biotin | 1.578 mcg | 50 mcg | 3.2% | 3% | 3169 g |
| Vitamin K, phylloquinone | 3.4 mcg | 120 mcg | 2.8% | 2.6% | 3529 g |
| Vitamin RR, NE | 4.051 mg | 20 mg | 20.3% | 18.9% | 494 g |
| Niacin | 2.972 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 321.34 mg | 2500 mg | 12.9% | 12% | 778 g |
| Calcium, Ca | 32.33 mg | 1000 mg | 3.2% | 3% | 3093 g |
| Silicon, Si | 9.183 mg | 30 mg | 30.6% | 28.5% | 327 g |
| Magnesium, Mg | 45.43 mg | 400 mg | 11.4% | 10.6% | 880 g |
| Sodium, Na | 23.53 mg | 1300 mg | 1.8% | 1.7% | 5525 g |
| Sera, S | 96.67 mg | 1000 mg | 9.7% | 9% | 1034 g |
| Phosphorus, Ph | 150.4 mg | 800 mg | 18.8% | 17.5% | 532 g |
| Chlorine, Cl | 60.56 mg | 2300 mg | 2.6% | 2.4% | 3798 g |
| Microelements | |||||
| Aluminium, Al | 85 mcg | ~ | |||
| Bor, B | 93.4 mcg | ~ | |||
| Iron, Fe | 1.282 mg | 18 mg | 7.1% | 6.6% | 1404 g |
| Yod, I | 5.49 mcg | 150 mcg | 3.7% | 3.4% | 2732 g |
| Cobalt, Co | 8.387 mcg | 10 mcg | 83.9% | 78.2% | 119 g |
| Lithium, Li | 0.893 mcg | ~ | |||
| Manganese, Mn | 0.306 mg | 2 mg | 15.3% | 14.3% | 654 g |
| Copper, Cu | 168.27 mcg | 1000 mcg | 16.8% | 15.7% | 594 g |
| Molybdenum, Mo | 14.785 mcg | 70 mcg | 21.1% | 19.7% | 473 g |
| Nickel, Ni | 27.095 mcg | ~ | |||
| Tin, Sn | 9.37 mcg | ~ | |||
| Rubidium, Rb | 71.9 mcg | ~ | |||
| Selenium, Se | 2.933 mcg | 55 mcg | 5.3% | 4.9% | 1875 |
| Titanium, Ti | 22.76 mcg | ~ | |||
| Fluorine, F | 70.1 mcg | 4000 mcg | 1.8% | 1.7% | 5706 g |
| Chromium, Cr | 14.27 mcg | 50 mcg | 28.5% | 26.6% | 350 g |
| Zinc, Zn | 1.5368 mg | 12 mg | 12.8% | 11.9% | 781 g |
| Digestible carbohydrates | |||||
| Starch and dextrins | 3.935 g | ~ | |||
| Mono- and disaccharides (sugars) | 3 g | max 100 g | |||
| Glucose (dextrose) | 0.891 g | ~ | |||
| Sucrose | 1.254 g | ~ | |||
| Fructose | 0.716 g | ~ | |||
| Essential amino acids | 0.135 g | ~ | |||
| Arginine* | 0.594 g | ~ | |||
| Valin | 0.424 g | ~ | |||
| Histidine* | 0.419 g | ~ | |||
| Isoleucine | 0.371 g | ~ | |||
| Leucine | 0.64 g | ~ | |||
| Lysine | 0.849 g | ~ | |||
| Methionine | 0.145 g | ~ | |||
| Methionine + Cysteine | 0.28 g | ~ | |||
| Threonine | 0.364 g | ~ | |||
| Tryptophan | 0.124 g | ~ | |||
| Phenylalanine | 0.348 g | ~ | |||
| Phenylalanine+Tyrosine | 0.642 g | ~ | |||
| Nonessential amino acids | 0.15 g | ~ | |||
| Alanin | 0.419 g | ~ | |||
| Aspartic acid | 0.633 g | ~ | |||
| Hydroxyproline | 0.066 g | ~ | |||
| Glycine | 0.295 g | ~ | |||
| Glutamic acid | 0.939 g | ~ | |||
| Proline | 0.323 g | ~ | |||
| Serin | 0.323 g | ~ | |||
| Tyrosine | 0.292 g | ~ | |||
| Cysteine | 0.139 g | ~ | |||
| Sterols (sterols) | |||||
| Cholesterol | 3.13 mg | max 300 mg | |||
| Saturated fatty acids | |||||
| Saturated fatty acids | 0.2 g | max 18.7 g | |||
| 14:0 Miristinovaya | 0.003 g | ~ | |||
| 16:0 Palmitinaya | 0.125 g | ~ | |||
| 18:0 Stearic | 0.028 g | ~ | |||
| 20:0 Arakhinovaya | 0.003 g | ~ | |||
| Monounsaturated fatty acids | 0.222 g | min 16.8 g | 1.3% | 1.2% | |
| 16:1 Palmitoleic | 0.037 g | ~ | |||
| 17:1 Heptadecene | 0.003 g | ~ | |||
| 18:1 Oleic (omega-9) | 0.181 g | ~ | |||
| Polyunsaturated fatty acids | 0.069 g | from 11.2 to 20.6 g | 0.6% | 0.6% | |
| 18:2 Linolevaya | 0.059 g | ~ | |||
| 18:3 Linolenic | 0.003 g | ~ | |||
| 20:4 Arachidonic | 0.006 g | ~ | |||
| Omega-6 fatty acids | 0.1 g | from 4.7 to 16.8 g | 2.1% | 2% |
The energy value of chickpeas with meat and vegetables is 107.3 kcal.
Primary Source: Created in the application by the user. Read more.
** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.
How to cook “Chickpeas with meat”
1. Pre-soak the chickpeas in cold water overnight. Then drain the water. Rinse the chickpeas and cook for 50 minutes. During this time, wash the meat. Cut it into small pieces. Heat oil in a frying pan and lightly fry the meat in it. Peel the onion, chop it finely and combine with the meat.
2. Then remove the stem from the bell pepper. Remove seeds from the vegetable. Cut it into small pieces and add it to the frying pan with the meat and onions. Fry for no more than 7 minutes. Then add the pepper paste and tomato paste to the pan. Mix all ingredients. Continue frying for a couple of minutes.
3. Add chickpeas to the meat fried with vegetables. Season with salt and add red hot pepper. Add dry herbs: thyme, mint, basil. Then pour in a glass of boiled water. Stir and simmer all ingredients covered for 20-25 minutes. Serve with rice or as a meal on its own.
