Spanish Chicken and Chickpea Stew
-
Cooking Time
mins -
Difficulty
-
Prep time
mins -
Serves
people
Nutritional information
Amount per serving
Protein (g)
32.5g
Energy (kJ)
3249kJ
Energy (kcal)
776kcal
Carbohydrate incl. fibre (g)
102.0g
Carbohydrate excl. fibre (g)
89.7g
Sugar (g)
5.6g
Fibre (g)
12.2g
Fat (g)
26.4g
Saturated fat (g)
5.6g
Unsaturated fat (g)
18.1g
Monounsaturated fat (g)
12.1g
Polyunsaturated fat (g)
5.8g
Trans fat (g)
0.1g
Cholesterol (mg)
85mg
Sodium (mg)
1065mg
Salt (g)
2.66g
Vitamin A (IU)
1982IU
Vitamin C (mg)
49.7mg
Calcium (mg)
127mg
Iron (mg)
7.33mg
Potassium (mg)
1008mg
Total
129.9g
12996kJ
3104kcal
407.8g
358.9g
22.3g
48.9g
105.7g
22.4g
72.3g
48.3g
23.2g
0.2g
340mg
4258mg
10.63g
7929IU
199.0mg
506mg
29.34mg
4031mg
- 1 Knorr Chicken Stock Pot
- 2 chicken legs, bone in and skin removed
- 2 tbsp olive oil
- 1 medium onion, peeled and finely diced
- 3 medium tomatoes, finely diced
- 1 red pepper, deseeded and finely diced
- 4 cloves of garlic, peeled and chopped
- 1/2 tsp smoked paprika
- 1 tbsp tomato paste
- 800 grams cans chickpeas (drained)
- 320 g basmati rice
- 10 grams handful of fresh parsley, leaves picked and chopped