EL PROFESSORMain dishes · Preview
Spinach and chickpeas with coriander
A quick vegetable stew brightened with garlic, coriander and lemon.
- Preparation
- 20 min
- Cooking
- 30 min
- Resting / soaking / chilling
- 0 min
Contains / may contain: —
Check every ingredient label and cross-contact risks; this is not an allergen-free guarantee.
Nutrition & yield
Reference values for the written quantities. Results vary with products, preparation and any oil or marinade that is discarded.
Only portion size and nutrition per serving change; the ingredient quantities and method stay fixed for the original batch.
Weigh the finished food without its container to calculate portion weight and values per 100 g. Weight does not correct for nutrient losses during cooking.
| Nutrient | Whole batch | Per serving | Per 100 g |
|---|---|---|---|
| Energykcal | 1,264 | 316 | — |
| Proteing | 64 | 16 | — |
| Carbohydrateg | 172.2 | 43 | — |
| Fatg | 46 | 11.5 | — |
| Saturated fatg | 6.1 | 1.5 | — |
| Fibreg | 52.4 | 13.1 | — |
| Total sugarsg | 36.3 | 9.1 | — |
| Sodiummg | 3,125 | 781 | — |
Minerals & vitamins
The vitamins and minerals below estimate the ingredients before cooking losses.
| Nutrient | Whole batch | Per serving | Per 100 g |
|---|---|---|---|
| Potassiummg | 6,477 | 1,619 | — |
| Calciummg | 1,147 | 287 | — |
| Ironmg | 37.6 | 9.4 | — |
| Magnesiummg | Not available | Not available | — |
| Phosphorusmg | Not available | Not available | — |
| Zincmg | Not available | Not available | — |
| Seleniumµg | Not available | Not available | — |
| Vitamin A (RAE)µg | Not available | Not available | — |
| Vitamin Cmg | Not available | Not available | — |
| Vitamin Dµg | 0 | 0 | — |
| Vitamin Emg | Not available | Not available | — |
| Vitamin Kµg | Not available | Not available | — |
| Total folateµg | Not available | Not available | — |
| Vitamin B12µg | Not available | Not available | — |
“Not available” means an ingredient lacks complete data; it does not mean zero.
Some ingredients use a specific reference product label. Check your product, especially salt and fat.
How are these values calculated?
Reference ingredient values are multiplied by their weights, summed, then divided by the serving count. These are ingredient-composition estimates, not laboratory analysis of the dish. Cooking losses and vitamin/mineral retention have not been measured. Ingredient weight may include preparation liquids and is not finished yield.
Sources: USDA FoodData Central and reference product labels where needed. Brands differ.
A reference model; use your product label and measured finished yield for closer estimates.
This recipe belongs to the Basic collection.
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