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Ingredients
US|METRIC
4 SERVINGS
- 1 Tbsp. baking soda
- 1 1/2 cups chickpeas
- olive oil
- 1/2 yellow onion (cut into half-moon slices)
- 3 carrots (chopped)
- 2 Tbsp. paprika
- 1 tsp. ground black pepper (fresh)
- 1 tomato (medium)
- 2 cloves garlic
- 1 1/2 cups homemade vegetable stock (. , I used a 4-quart pressure cooker so this was enough liquid to cover the chickpeas, plus a bit more. If using a larger pressure cooker, be sure that the chickpeas are completely covered by the stock.)
- 1 bay leaf
- 1 tsp. sea salt (iodized)
- sauerkraut
- vegan sour cream
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NutritionView More
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180Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories180Calories from Fat50 |
| % DAILY VALUE |
| Total Fat6g9% |
| Saturated Fat1g5% |
| Trans Fat |
| Cholesterol |
| Sodium1790mg75% |
| Potassium460mg13% |
| Protein5g |
| Calories from Fat50 |
| % DAILY VALUE |
| Total Carbohydrate27g9% |
| Dietary Fiber6g24% |
| Sugars4g |
| Vitamin A200% |
| Vitamin C25% |
| Calcium6% |
| Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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