polish

Chickpea and Sauerkraut Skillet with Smoked Paprika and Rye Toast

Name: Chickpea and Sauerkraut Skillet with Smoked Paprika and Rye Toast
Yield: 1 serving
Cuisine: polish
Ingredients: 178 g canned chickpeas, drained; 162 g sauerkraut, drained and rinsed; 73 g onion, sliced; 5 g garlic, minced; 2 g smoked paprika; 10 g rapeseed oil; 49 g water; 8 g fresh parsley, chopped; 73 g rye bread; 0.81 g black pepper

This simmered dish pairs canned chickpeas, drained with sauerkraut, drained and rinsed, smoked paprika and rye bread. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

easy

Balanced High satiety Heart friendly Vegetarian Vegan

Set your calorie target 650 kcal

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Estimated macros per portion

26 g Protein

101 g Carbohydrates

18 g Fat

24 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

178g canned chickpeas, drained 292 kcal
162g sauerkraut, drained and rinsed 31 kcal
73g onion, sliced 29 kcal
5g garlic, minced 7 kcal
0.81 tsp (2g) smoked paprika 6 kcal
10g rapeseed oil 88 kcal
49g water 0 kcal
8g fresh parsley, chopped 3 kcal
73g rye bread 193 kcal
1g black pepper 2 kcal

Cooking instructions

onionrapeseed oil
Heat rapeseed oil in a skillet over medium heat. Add onion and cook until soft, 4 to 5 minutes.
garlicsmoked paprika
Add garlic and smoked paprika; stir for 20 seconds.
sauerkraut
Add sauerkraut and cook 3 to 4 minutes, stirring, to mellow the acidity slightly.
canned chickpeaswater
Stir in chickpeas and water; simmer 4 minutes until warmed through and lightly saucy.
fresh parsleyblack pepper
Taste and season with black pepper (salt only if needed). Fold in parsley.
canned chickpeassauerkrautrye bread
Toast rye bread and serve alongside the hot chickpea-sauerkraut skillet.