peruvian

Peruvian Style Vegetable Escabeche with Chickpeas

Name: Peruvian Style Vegetable Escabeche with Chickpeas
Yield: 1 serving
Cuisine: peruvian
Ingredients: 220 g cooked chickpeas, drained; 200 g zucchini, sliced; 150 g mushrooms, sliced; 80 g red onion, sliced; 8 g garlic, minced; 16 g aji amarillo paste; 18 g olive oil; 20 g white wine vinegar; 80 g water; 2 g dried oregano; 1 g salt; 0.5 g black pepper

This simmered dish pairs cooked chickpeas, drained with zucchini, sliced, mushrooms, sliced and red onion, sliced. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

Easy

Balanced High satiety Vegan Vegetarian Gluten free Heart friendly

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

28 g Protein

83 g Carbohydrates

25 g Fat

24 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

220g cooked chickpeas, drained 361 kcal
200g zucchini, sliced 34 kcal
150g mushrooms, sliced 33 kcal
80g red onion, sliced 32 kcal
8g garlic, minced 12 kcal
16g aji amarillo paste 11 kcal
18g olive oil 159 kcal
20g white wine vinegar 16 kcal
80g water 0 kcal
1 tsp (2g) dried oregano 6 kcal
0.5 tsp (1g) salt 0 kcal
0.25 tsp (1g) black pepper 1 kcal

Cooking instructions

zucchinimushroomssaltblack pepper
Season the zucchini and mushrooms with salt and black pepper.
zucchinimushroomsolive oil
Heat olive oil in a skillet over medium-high heat. Brown zucchini and mushrooms 4 to 5 minutes.
red oniongarlic
Add onion and garlic; cook 2 minutes until softened.
aji amarillo pastewhite wine vinegarwater
Stir in aji amarillo paste and cook 30 seconds. Add vinegar and water, scraping the pan.
cooked chickpeas
Add cooked chickpeas and simmer 3 to 4 minutes until glossy and lightly thickened.
dried oregano
Remove from heat and stir in oregano. Rest 5 minutes before serving warm or at room temperature.