Page 41 - IFSO Cookbook 2022 con cover

Chickpeas with International
Healthy Recipes Vol. 2

noodles and mussels

Cooking Instructions
María Garriga
Nutricionist 1. Chop the onion. Place the onion with the oil in a pan and fry for 10 minutes.
Hospital Universitario Ramón y Cajal. Madrid. 2. Add the paprika and mix for 3 seconds
Spain 3. Add the water or broth, cook at 250F/100ºC, 5 minutes
Suitable for both people living with overweight and obesity, and following bariatric surgery 4. Add the cooked chickpeas, cook at 250F/100ºC, 3 minutes
5. Add the noodles and mussels with the liquid from the can. Mix and let stand a few
minutes in the covered pan.

Nutritional Analysis

Source: DietSource® 4.0. Nestlé Health Science
Preparation
Number Total
of servings: 4 weight Protein Fat Carbohydrate Sugars Iron Calcium Fibre
Ingredient used in Kcal
Time of preparation: recipe (g) (g) (g) (g) (mg) (mg) (g)
25 minutes (g)
cooked 400 448 22 6 73 - 8.6 179 7.2
chickpeas

onion 300 148 4.2 0.6 30 - 1.5 96 3
pickled 120 195 23.4 10.2 2.4 - 8.7 120 0
mussels with
their liquid

raw noodles 60 223 7.7 0.7 46 - 0.9 13.2 1.2
Ingredients Nutritional Facts
● 400 g cooked or 160g dry chickpeas ● Calories: 334 kcal virgin olive oil 30 270 0 30 0 - 0 0 0
● 400 g of water - or until vegetables are ● Total Protein: 15 (g) paprika 15 53 2.1 1.9 5.2 - 3.5 27 3.13
covered - or vegetable broth ● Carbohydrate: 39 (g)
● 300 g onion of which sugars: (g) Total 1337 59.4 49 156 23 435 14.5
● 1 can of pickled mussels with their ● Fat: 12 (g)
liquid ● Iron: 5.7(mg)
● 60g noodles ● Calcium: 109 (mg)
● 30 ml virgin olive oil ● Fibre: 3.6 (g)
● 1 tablespoon of paprika

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