Of which 7.3 g sugars and 0.8 g saturated fat.
Values are for the first option listed in the ingredients; substitutions and variations change them. Carbs exclude fiber; energy uses the EU conversion factors (fiber at 2 kcal/g). Source for sugars and saturated fat: Portuguese Food Composition Database (Base de Dados da Composição de Alimentos), Instituto Nacional de Saúde Doutor Ricardo Jorge, I. P. — INSA, v 7.1 - 2026.
Quantities and times are a starting point: adjust them to your taste. Two things don't change: poultry and ground meat must be cooked all the way through, and allergens — always check the labels.
Highlights Vitamin C (cauliflower) · Fiber (chickpeas) · Plant protein (chickpeas)
Allergens none
Spiced chickpea and cauliflower stew
Chickpeas and cauliflower stewed with turmeric, cumin and tomato.
Ingredients
- 250 g (9 oz) cooked chickpeas
- 1 small cauliflower, cut into florets (400 g / 14 oz)
- 1 onion (100 g / 3½ oz)
- 2 ripe tomatoes (200 g / 7 oz)
- 2 cloves garlic (6 g)
- 1 tsp ground turmeric (2 g)
- 1 tsp cumin (2 g)
- 1 tbsp extra-virgin olive oil (10 g)
- fresh cilantro, to taste (5 g)
- salt and black pepper, to taste
- water, as needed
Method
- Cut the cauliflower into small florets.
- Sauté the chopped onion and garlic in olive oil.
The full method (8 steps), Rico's tip, the Thermomix® or similar version, the variations and storage are in the ebook “Thermomix® & Co.”. The English edition is coming soon.
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