6 Serves
86 Mins
36 g
35 g
7 g
Prepare the base by chopping the onion and garlic using a chef's knife on a cutting board.
Ingredients, vitamins, and health benefits
Onion
Garlic
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Vitamin K
2 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
18 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
5 µg / 2.4 µgFolate
245 µg / 400 µgCalcium
286 mg / 1,300 mgIron
12 mg / 18 mgMagnesium
280 mg / 420 mgPhosphorus
558 mg / 1,250 mgPotassium
2027 mg / 4,700 mgSodium
190 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
8 µg / 55 µgFiber
17 g / 28 gSugar
2 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
18 gAlcohol
0 g
Heat the olive oil in a large Dutch oven over medium heat.
Sauté the onions and garlic until translucent, then add the meat and brown it thoroughly.
Stir in the tomato paste, chickpeas, spices, and water, then bring the mixture to a gentle boil.
Add the Berkoukes pasta pearls to the pot, cover, and simmer until the pasta is tender and the sauce has thickened.
Olive Oil
Meat
Tomato Paste
Water
Berkoukes (Hand-rolled semolina pasta)
Vitamin A
503 µg / 900 µgVitamin C
90 mg / 90 mgVitamin E
1 mg / 15 mgVitamin K
2 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
18 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
5 µg / 2.4 µgFolate
245 µg / 400 µgCalcium
286 mg / 1,300 mgIron
12 mg / 18 mgMagnesium
280 mg / 420 mgPhosphorus
558 mg / 1,250 mgPotassium
2027 mg / 4,700 mgSodium
Fiber
17 g / 28 gSugar
2 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
29
g142
g16
g
JapaneseZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
8 µg / 55 µgAlcohol
0 g