portuguese

Chickpea and Garlic Migas with Roasted Peppers

Name: Chickpea and Garlic Migas with Roasted Peppers
Yield: 1 serving
Cuisine: portuguese
Ingredients: 167 g cooked chickpeas, drained; 68 g rustic bread, torn into small pieces; 17 g olive oil; 8 g garlic, thinly sliced; 2 g smoked paprika; 91 g roasted red peppers, sliced; 38 g water; 6 g fresh parsley, chopped; 2 g salt; 0.38 g black pepper

This pan-fried dish pairs cooked chickpeas, drained with garlic, thinly sliced, roasted red peppers, sliced and rustic bread, torn into small pieces. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

Easy

Balanced High satiety Vegetarian

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

23 g Protein

88 g Carbohydrates

24 g Fat

18 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

167g cooked chickpeas, drained 274 kcal
68g rustic bread, torn into small pieces 180 kcal
17g olive oil 150 kcal
8g garlic, thinly sliced 12 kcal
2g smoked paprika 6 kcal
91g roasted red peppers, sliced 28 kcal
38g water 0 kcal
6g fresh parsley, chopped 2 kcal
2g salt 0 kcal
0g black pepper 1 kcal

Cooking instructions

olive oilgarlic
Heat half the olive oil in a pan over medium. Add sliced garlic and cook 30 seconds until fragrant.
cooked chickpeassmoked paprika
Add chickpeas and smoked paprika; cook 3-4 minutes, mashing a few chickpeas to help bind.
rustic breadwater
Stir in the torn bread and splash in water. Toss and press with a spatula, cooking 4-6 minutes until the bread is softened and forms clumps.
olive oil
In a separate skillet (or push migas to one side), warm the roasted peppers with remaining olive oil for 1-2 minutes.
fresh parsleysaltblack pepper
Season migas with salt and black pepper, stir in parsley, and plate with warm peppers on top.