Geräte und Zubehör
Italian chicken and couscous salad with chickpea soup
Zubereitung 30 Min
Gesamt 1 Std. 10 Min
4 portions
Zutaten
Chunky basil pesto dip dressing
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Parmesan cheese crust removed and cut into cubes (3 cm)50 g
-
garlic clove1
-
fresh basil leaves40 g
-
fresh flat-leaf parsley leaves only20 g
-
raw cashews160 g
-
white wine vinegar to taste1 - 2 tbsp
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extra virgin olive oil110 g
-
lemon juice (approx. 2 lemons)100 g
Warm chicken salad and chickpea soup
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pumpkin peeled and cut into cubes (1 cm)400 g
-
chicken breast fillet cut into cubes (2 cm)550 g
-
couscous rinsed and drained160 g
-
dried chickpeas150 g
-
Vegetable stock paste (see Tips)1 - 1 ½ tbsp
-
brown onions (approx. 300 g), cut into quarters2
-
olive oil20 g
-
carrots (approx. 240 g), cut into pieces2
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garlic cloves3 - 4
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turnip cut into pieces200 g
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water1100 g
-
pine nuts or raw cashews, toasted60 g
-
fresh baby spinach leaves150 - 200 g
-
pitted black olives or Kalamata olives, sliced2 tbsp
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Lebanese cucumber peeled and cut into pieces1
-
cherry tomatoes (1 punnet), cut into halves250 g
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fresh flat-leaf parsley leaves only5 sprigs
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sea salt to taste½ tsp
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ground black pepper to taste2 pinches
Schwierigkeitsgrad
medium
Nährwerte pro 1 portion
Natrium
1164.4 mg
Eiweiß
52.2 g
Brennwert
4472.5 kJ /
1064.9 kcal
Fett
71.6 g
Ballaststoffe
18.3 g
gesättigte Fettsäuren
12.8 g
Kohlenhydrate
47.4 g
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