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4 Serves
95 Mins
55 g
106 g
12 g
In a large heavy-bottomed pot, sear the lamb until browned on all sides, then add water and simmer until the meat is tender.
Ingredients, vitamins, and health benefits
Lamb
Water
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ThaiVitamin E
1 mg / 15 mgVitamin K
7 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
17 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
3 µg / 2.4 µgFolate
400 µg / 400 µgCalcium
127 mg / 1,300 mgIron
8 mg / 18 mgMagnesium
118 mg / 420 mgPhosphorus
587 mg / 1,250 mgPotassium
917 mg / 4,700 mgSodium
889 mg / 2,300 mgZinc
8 mg / 11 mgCopper
1 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
114 µg / 55 µgFiber
8 g / 28 gSugar
5 g / 50 gSaturated Fat
4 g / 20 gCholesterol
102 mg / 300 mgCaffeine
0 mgNet Carbs
99 gAlcohol
0 g
Add the chickpeas, diced tomatoes, minced garlic, and mixed herbs to the pot, simmering until the sauce thickens and flavors meld.
Bring a separate large pot of water to a boil, add salt, and cook the pasta until al dente.
Drain the pasta using a colander and toss it directly into the lamb and tomato sauce, seasoning with black pepper to taste.
Serve the dish hot, topped with a generous sprinkle of grated parmesan cheese.
Chickpeas
Diced Tomatoes
Minced Garlic
Mixed Herbs
Pasta
Salt
Black Pepper
Parmesan
Vitamin A
7 µg / 900 µgVitamin C
1 mg / 90 mgVitamin D
0 µg / 20 µgVitamin E
1 mg / 15 mgVitamin K
7 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
17 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
3 µg / 2.4 µgFolate
400 µg / 400 µgCalcium
127 mg / 1,300 mgIron
8 mg / 18 mgMagnesium
118 mg / 420 mgPhosphorus
587 mg / 1,250 mgPotassium
917 mg / 4,700 mgSodium
Fiber
8 g / 28 gSugar
5 g / 50 gSaturated Fat
4 g / 20 gCholesterol
102 mg / 300 mgCaffeine
0 mgNet Carbs
18
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Turkish
SwissZinc
8 mg / 11 mgCopper
1 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
114 µg / 55 µgAlcohol
0 g