Table of contents:
Chickpea ragout
Particularly recommended for working people!
Ingredients for 2 servings:
1 onion
100 g courgette
½ green bell pepper
½ yellow bell pepper
100 g carrots
1 tbsp olive oil
500 g tomato strained
salt, pepper
cumin
250 g chickpeas (from the can), drained
parsley
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Preparation:
- Peel and chop the onion. Wash and clean vegetables. Cut zucchini and bell pepper into small cubes and carrots into thin slices.
- Heat the oil in a non-stick pan and fry the onion, carrot, pepper and zucchini pieces.
- Add tomatoes, season with salt, pepper and cumin, cover and cook for five minutes over low heat. Add the chickpeas and cook for another two minutes.
- Arrange the ragout in deep plates and serve sprinkled with parsley.
Tip Whole grain bread, rice or potatoes can be served as a side dish.
| ingredients | Nutritional values
per serving (approx.) |
ingredients | Nutritional values
per serving (approx.) |
|---|---|---|---|
| Energy (kcal) | 280 | Carbohydrates (g) | 33 |
| Protein (g) | 14th | Dietary fiber (g) | 14th |
| Fat (g) | 9.5 | Cholesterol (mg) | <1 |
This recipe comes from the brochure Proper nutrition in everyday office life from the Ministry of Health and the Austrian Agency for Health and Food Safety (AGES).
