This delicious Dutch capucijner dish is a true autumn dish, making it highly recommended to prepare at this time of year. Besides being tasty, it is also very healthy and nutritious due to all the vegetables it contains. The dish has sufficient fats and is rich in protein. As a result, it ensures that you will feel full for a long time. This prevents you from going on a foraging trip in the evening to grab a nibble or snack.
Ingredients for Dutch pot (2 people or portions):
- 1 leek (150 grams)
- 2 winter carrots (100 grams each)
- 4 stalks of celery (20 grams each)
- Lean ground beef (100 grams)
- 2 tablespoons (15 grams per tablespoon) tomato paste
- 4 bay leaves (1 gram each)
- Fresh thyme (a few small sprigs)
- Jar or can of chickpeas (400 grams)
Preparation method:
- Wash and prepare the fresh vegetables beautiful.
- Cut the leek into rings, the carrot into slices, and the celery into crescent shapes.
- Heat a casserole and fry the ground beef until crumbly and cooked through.
- Fry the tomato paste briefly.
- Add the vegetables with the bay leaves, some thyme, and a little water.
- Sauté the vegetables until tender in 10 minutes.
- Drain the chickpeas, rinse them, and put them in the pan. Heat everything thoroughly.
- Add some salt and pepper, if desired.
- Remove the bay leaves.
Bon à petit!
Per 2 portions of 760 grams
Kilocalories: 733 kcal
Carbohydrates: 65 grams (35 EN%)
Protein: 51 grams (28 EN%)
Fat: 25 grams (32 EN%)
English 
Dutch