Bulgur with Chickpeas

Suhail Al-AhmadKokk

Ingredienser

• Kyllingebryst
  500 grams
• Grov bulgur
  2 cups
• Kokte kikerter
  1 cup
• Løk
  1 piece
• Cardamom Pods
  4 pods
• Svart pepper
  1 teaspoon
• Cinnamon Stick
  2 sticks
• Vegetabilsk olje
  0.3 cup
• Olivenolje
  0.5 cup
• Salt
  0

Trinn

1. 1

   Boil the chicken with spices (each person has their own way) then remove the chicken and place it on a plate and cut it into large cubes.

   Nødvendig utstyr:

   Kjele

   🍳

   Plate

   5 min
2. 2

   Strain the chicken broth and set it aside.

   2 min
3. 3

   Place the bulgur in a tray, remove impurities, wash it, strain it, and set it aside.

   Nødvendig utstyr:

   Bakke

   3 min
4. 4

   In a pot, add the vegetable oil and the bulgur, and stir for one minute.

   Nødvendig utstyr:

   Kjele

   1 min
5. 5

   Add the cup of boiled chickpeas.

   1 min
6. 6

   Then add 3 and a half cups of chicken broth, stir the mixture, cover it, and let it simmer until the bulgur absorbs the broth.

   10 min
7. 7

   When cooked, add the olive oil and cover the pot for a quarter of an hour.

   15 min
8. 8

   Then stir the bulgur and serve.

   2 min

Ernæringsfakta

Næringsinnhold i ingredienser (per 100g)

Kyllingebrystper 100g

Energi165 kcal

Protein31 g

Total fett3.6 g

Mettede fettsyrer1 g

Kolesterol85 mg

Grov bulgurper 100g

Energi342 kcal

Protein12.3 g

Total fett1.2 g

Karbohydrat75 g

Kostfiber4.5 g

Sukkerarter totalt0.4 g

Kokte kikerterper 100g

Energi164 kcal

Protein8.86 g

Total fett2.59 g

Karbohydrat27.42 g

Kostfiber7.6 g

Sukkerarter totalt4.8 g

Løkper 100g

Energi40 kcal

Protein1.1 g

Total fett0.1 g

Karbohydrat9.34 g

Kostfiber1.7 g

Sukkerarter totalt4.24 g

Svart pepperper 100g

Energi250 kcal

Protein10 g

Total fett4 g

Karbohydrat64 g

Kostfiber25 g

Vegetabilsk oljeper 100g

Energi884 kcal

Total fett100 g

Olivenoljeper 100g

Energi884 kcal

Total fett100 g

Saltper 100g

Aske100 g

* Næringsinnholdet er omtrentlig, og beregningen kan påvirkes av ingredienstype samt dyrkings-, lagrings- og tilberedningsmetode.

Diettegenskaper og tagger