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Protein and fiber rich, traditional stew
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
120
KCAL / 100G
Carbs
10.5g
· 35%
Protein
10.2g
· 34%
Fat
4.1g
· 31%
Fiber
2.8g
Vitamins
B5
0.45mg · 9% DV
B6
0.13mg · 8% DV
B1
0.08mg · 7% DV
B3
1.1mg · 7% DV
Minerals
Sodium
320mg · 14% DV
Phosphorus
97mg · 14% DV
Selenium
5.5µg · 10% DV
Zinc
1mg · 9% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
NOVA 2
Minimally Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
No known major allergens
Vegan
— Not suitable
Vegetarian
— Not suitable
Gluten-Free
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
1.1g
MONOUNSATURATED
1.5g
POLYUNSATURATED
0.4g
Omega 6:3 ratio 8.3:1
Above the ideal 4:1 (8.3:1).
Usually yes. Like many stews, the flavors meld as it rests, so properly chilled leftovers often taste more balanced the following day.
Yes, it generally freezes well in individual portions. Reheating it gently helps keep the chicken from drying out and the chickpeas from turning too soft.
Both work, but they do different jobs. Rice makes the meal more substantial, while yogurt adds a cool contrast and can make the plate feel lighter.
It depends on timing and portion size. A smaller, simpler serving may sit better before exercise, while after training its mix of protein and carbohydrates can fit recovery well.
Not necessarily. It depends more on the portion and what you serve with it than on the dish itself; keeping sides lighter can make it suitable for an evening meal.
Using well-cooked chickpeas and keeping the portion moderate can help. Eating slowly and introducing legumes gradually may also improve tolerance for some people.
No, canned chickpeas are still a practical nutritious option. Rinsing them can reduce excess sodium, though the texture may be slightly softer than home-cooked chickpeas.
Breast is leaner and milder, while thigh is usually juicier and more flavorful. For longer simmering, thigh is often more forgiving because it is less likely to dry out.
It can be a solid base because it provides protein, carbohydrates, and fibre. Adding vegetables or a salad makes the meal more rounded and increases variety.
People with legume sensitivity, digestive issues, or a need to limit sodium may want to pay closer attention to the recipe. This matters especially if canned ingredients, stock cubes, or a lot of salt are used.
Ask the AI nutrition coach — calories, portions, alternatives and more, answered in seconds in the app.
Nutrition data compiled from USDA FoodData Central and scientific sources.