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Persian Lamb and Chickpea Stew - BeeaaB - MyBeeaaB

Cooking time in 4 hours

Servings 5 Person

BeeaaB Point: 21

BeeaaB

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The comprehensive nutrient analysis and nutrition table is based on approximately 1 Meal of Persian Lamb and Chickpea Stew and takes into account daily calorie and macronutrient needs, including carbohydrates with a breakdown of daily carbohydrate distribution, required fiber, necessary fats categorized into polyunsaturated fats, monounsaturated fats, saturated fats, trans fats, cholesterol, essential omegas such as omega-3 and omega-6, as well as DHA, and proteins with a breakdown of essential and semi-essential amino acids, and all daily requirements for micronutrients such as vitamins and major and minor minerals in the diet of Male 51-year-old individual with a height of 187 centimeters, weight of 82.85 kilograms, and with specified aerobic physical activity in terms of time, intensity, and duration on a daily basis.

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Calories

13%

Carbohydrate

Protein

18%

Threonine

53%

Isoleucine

63%

Leucine

47%

Lysine

55%

Valine

56%

Tryptophan

61%

Histidine

55%

Tyrosine + Phenylalanine

59%

Methionine + Cysteine

47%

Fat

14%

Essential Fatty Acids (PUFA)

Omega-3

14%

Omega-6

MUFA

16%

SFA

18%

Cholesterol

11%

Trans fats

Fiber

19%

Water

12%

Total Sugar

Vitamins

vitamin c

15%

Thiamine vitamin b1

21%

Riboflavin vitamin b2

20%

Niacin vitamin b3

39%

Pantothenic acid vitamin b5

21%

Pyridoxine vitamin b6

27%

Folate vitamin b9

24%

Cobalamin vitamin b12

84%

Choline

vitamin a

vitamin k

vitamin e

Minerals

Calcium

Iron

55%

Magnesium

19%

Sodium

34%

Zinc

36%

Selenium

35%

Potassium

24%

Phosphorus

37%

Manganese

40%

Copper

46%

In this section, nutritional values are provided for the cooked dish. For raw ingredient amounts, please refer to the cooking instructions.

The weights of ingredients may change during preparation.

required materials

Food itemValue

Lamb, domestic, leg, shank half, separable lean and fat, trimmed to 1 4" fat, choice,400 gr

Spices, turmeric, ground4 gr

Salt, table5 gr

Spices, pepper, black5 gr

Limes, dried3 Medium size (12 gr)

Beverages, water, tap, well1500 Ml (1500 gr)

Tomato products, canned, paste, with salt60 gr

Chickpeas (garbanzo beans, bengal gram), mature seeds, cooked, boiled, without salt140 gr

Beans, white, mature seeds, cooked, boiled, without salt147 gr

Potatoes, boiled, cooked without skin, flesh, without salt190 gr

Onions, cooked110 gr

recipe

First, lamb meat with raw fat (400 grams), raw onions (150 grams), raw peas (70 grams) and raw white beans (70 grams) with turmeric (4 grams) and a little salt (5 grams) and We pour 6 cups of water in the pot. When the water boils, we reduce the flame so that the meat and beans cook slowly. When the meat is half cooked, we add the rest of the salt. When the meat and beans are fully cooked, in the last half hour, we add tomato paste (60 grams), raw potatoes (200 grams) and Omani lemons (3 medium ones) that we have cut in the skin. After cooking the potatoes, the broth is ready.