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Ingredients
- 1350 g tinned chickpeas, rinsed and drained (drained weight)
- 300 g vegetarian sausages, sliced (5 mm)
- 150 g carrots, peeled, cut in pieces (3-4 cm)
- 200 g leeks (only the white part), sliced
- 50 g olive oil
- 4 garlic cloves
-
450
g liquid vegetable stock (see tip)
or 450 g water and 2 vegetable stock cubes (each 0.5l) - 400 g waxy potatoes, peeled, cut in small pieces
- 2 dried bay leaf
- 4 tsp fine sea salt
- 6 Tbsp hot paprika
- 4 tsp dried chilli flakes
- 2 Tbsp white wine vinegar
- 4 Tbsp ground cumin
-
450
g liquid vegetable stock
or 450 g water and 2 vegetable stock cubes (each 0.5l)
- Nutrition
- per 1 portion
- Calories
- 1497 kJ / 357 kcal
- Protein
- 16 g
- Carbohydrates
- 32 g
- Fat
- 17 g
- Saturated fat
- 5 g
- Fiber
- 8 g
- Sodium
- 709 mg
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