Chickpea Stew

...this popular type of soup developed into a much greater version!

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A tasteful meal of high nutritional value made out of raw ingredients, cooked easily and fast without cutting back on quality!
Ingredients: Pack A: Chickpeas out of the EU 77%. Weight 460 gr
Pack B: Brown rice 5%, wheat groats out of the EU 3,5%, dried and proportionally varied vegetables (carrot, potato, onion, tomato and garlic), vegetable stock (salt, sugar, dextrose, onion, carrot, parsley, turmeric), potato starch, red sweet pepper, dried and proportionally varied aromatics (celery and coriander), salt, chilli flakes and pepper. Weight 140gr

NUTRITION FACTSPER 100gr
Energy1518kJ/360kcal
Fat4,9gr
of which saturates0,9gr
Carbohydrate54gr
of which sugars6,6gr
Fiber13,2gr
Protein18,1gr
Salt0,7gr
A traditional dish, of particularly high nutritional value, cooked in the same way it used to be back in Asia Minor. The amino acids of the grains (rice and groats) activate the proteins contained in chickpeas, equating them with those contained in meat. At the same time, they contribute-along with the rest of the ingredients-to attaining a balanced nutrition. They, also, contain important micronutrients (antioxidants, B complex vitamins and vitamin E, fiber and prebiotics). A tasty meal of high nutritional value. Soup After having soaked the chickpeas overnight, throw them in the pressure cooker along with the mixture from the second pack, tomato sauce and 2½ litres of water. Boil for 15 minutes (2-3 minutes more if needed) and leave the pressure cooker on the hotplate until the boiling process stops on its own. Add olive oil and boil for a few minutes with the lid open until the chickpea stew becomes as mushy as we wish it to be. Serve with lemon, adjusting the salt and pepper according to your preferences. Combine the chickpea stew with fish roe dip and olives or with feta cheese drizzled with olive oil and oregano. Important: Do not release the steam quickly out of the pressure cooker because if so, the most volatile aromas will be lost.
A traditional dish, of particularly high nutritional value, cooked in the same way it used to be back in Asia Minor. The amino acids of the grains (rice and groats) activate the proteins contained in chickpeas, equating them with those contained in meat. At the same time, they contribute-along with the rest of the ingredients-to attaining a balanced nutrition. They, also, contain important micronutrients (antioxidants, B complex vitamins and vitamin E, fiber and prebiotics). A tasty meal of high nutritional value. Soup After having soaked the chickpeas overnight, throw them in the pressure cooker along with the mixture from the second pack, tomato sauce and 2½ litres of water. Boil for 15 minutes (2-3 minutes more if needed) and leave the pressure cooker on the hotplate until the boiling process stops on its own. Add olive oil and boil for a few minutes with the lid open until the chickpea stew becomes as mushy as we wish it to be. Serve with lemon, adjusting the salt and pepper according to your preferences. Combine the chickpea stew with fish roe dip and olives or with feta cheese drizzled with olive oil and oregano. Important: Do not release the steam quickly out of the pressure cooker because if so, the most volatile aromas will be lost.