Mushroom & chickpea sauté (nohutlu mantar sote) with rice
A dinner for one: 570 kcal with 22 g of protein, 84 g of carbs and 18 g of fat, ready in 25 min.
- 25 min
- Dinner · 1 serving
- Turkish
- 570 kcal
Nutrition per serving
570 kcalEnergy: 15% protein, 57% carbs, 28% fat
- 22 gProtein
- 84 gCarbs
- 18 gFat
Fiber 14 gSugar 16 gSodium 330 mg
Added up from each ingredient's nutrition per 100 g, with cooked weights for meat. In Bites, change the servings or swap an ingredient and the numbers follow.
None of the nine allergens Bites tracks are listed for this recipe.
Ingredients
For one serving.
- Mushrooms250 g
- Chickpeas, cooked100 g
- Onion½ (50 g)
- Green pepper2 (40 g)
- Tomato1 (100 g)
- Garlic1 clove
- Olive oil1 tbsp
- Chili flakes½ tsp
- Thyme½ tsp
- Rice, dry45 g
- Parsley5 g
Method
- Brown the thickly sliced mushrooms in the olive oil over high heat for 6 minutes without stirring too much.
- Add the onion, pepper and garlic and cook for 4 minutes, then the grated tomato, chickpeas, thyme, chili flakes and salt for 5 minutes.
- Meanwhile cook the rice in 90 ml salted water for 12 minutes and rest it for 5 minutes.
- Scatter the parsley over the mushrooms and serve with the rice.
Make ahead
Keeps well, so it works as tomorrow's lunch.
Cook it with Bites
- Plan it for today or tomorrow, or any day of the week with Bites Pro, at the right size for you
- Change the servings and every amount and number follows
- Cook mode turns the times in the steps into timers
- Make it mine to change the ingredients and keep your own version
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