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Chickpea Stew with Ground Beef and Red Pepper Calories
Provides protein and fiber from chickpeas and beef, with vitamin C from red pepper.
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
Quick answer
1 cup (medium) of Chickpea Stew with Ground Beef and Red Pepper (250 g) has 348 calories. That works out to 139 calories per 100 g. It contains 36.3 g of carbs, 21.3 g of protein, 13.3 g of fat and 11.3 g of fiber. Its 0.5 mg of Copper covers 53% of the Daily Value. Its glycemic index is 35 (low), so it raises blood sugar slowly.
Chickpea Stew with Ground Beef and Red Pepper Nutrition Facts
Selected: 1 cup (medium) · 250 g
348
KCAL / 250G
Carbs
36.3g
· 13% DV
Protein
21.3g
· 43% DV
Fat
13.3g
· 17% DV
Fiber
11.3g
· 40% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 41% · Protein 24% · Fat 35%
Chickpea Stew with Ground Beef and Red Pepper nutrition facts table · 1 cup (medium) (250 g)
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 348 kcal | |
| Total fat | 13.3 g | 17% |
| Saturated fat | 4.25 g | 21% |
| Trans fat | 0.3 g | |
| Sodium | 700 mg | 30% |
| Total carbohydrate | 36.3 g | 13% |
| Fiber | 11.3 g | 40% |
| Protein | 21.3 g | 43% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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How Many Calories in 1 Cup of Chickpea Stew with Ground Beef and Red Pepper?
| Serving | Amount | Calories |
|---|---|---|
| 1 cup (medium) | 250 g | 348 kcal |
| 1 ounce (small) | 28 g | 39 kcal |
| 2 tablespoon (extra small) | 30 g | 42 kcal |
| 100 g | 100 g | 139 kcal |
| ½ cup (small) | 125 g | 174 kcal |
| 1 serving (medium) | 300 g | 417 kcal |
| 1.5 cup (large) | 375 g | 521 kcal |
| 1 serving (large) | 400 g | 556 kcal |
Calculated from 139 calories per 100 g.
Frequently Asked Questions About Chickpea Stew with Ground Beef and Red Pepper
How do you make Chickpea Stew with Ground Beef and Red Pepper?
Make Chickpea Stew with Ground Beef and Red Pepper by browning the beef, softening the chopped pepper, then simmering them with cooked chickpeas and broth or water. Onion, garlic, and tomato paste are common additions; cook until the chickpeas take on the sauce.
Can you make Chickpea Stew with Ground Beef and Red Pepper with canned chickpeas?
Yes, canned chickpeas work well in Chickpea Stew with Ground Beef and Red Pepper. Drain and rinse them, then add them after browning the beef and pepper. They need only enough simmering to warm through and absorb some of the stew’s flavor.
What do you serve with Chickpea Stew with Ground Beef and Red Pepper?
Rice, bulgur, or crusty bread are good sides for Chickpea Stew with Ground Beef and Red Pepper because they soak up its savory sauce. A simple salad or plain yogurt adds a fresh, cooling contrast.
Can you freeze Chickpea Stew with Ground Beef and Red Pepper?
Yes, Chickpea Stew with Ground Beef and Red Pepper freezes well. Cool it promptly, portion it into airtight freezer-safe containers, and thaw it in the refrigerator before reheating until steaming hot. The chickpeas may soften slightly after freezing.
How long does Chickpea Stew with Ground Beef and Red Pepper last in the fridge?
Chickpea Stew with Ground Beef and Red Pepper keeps for about 3–4 days in the refrigerator when stored in a covered container. Refrigerate leftovers promptly, and reheat only the portion you plan to eat.
Why are the chickpeas in Chickpea Stew with Ground Beef and Red Pepper still hard?
Chickpeas in Chickpea Stew with Ground Beef and Red Pepper may stay hard if dried chickpeas were not soaked or cooked long enough, or if they are old. Cook them until tender before adding acidic ingredients such as tomatoes, which can slow softening.
Can you make Chickpea Stew with Ground Beef and Red Pepper in a slow cooker?
Yes, you can make Chickpea Stew with Ground Beef and Red Pepper in a slow cooker. Brown the beef and pepper first for a deeper flavor, then add cooked chickpeas and liquid. If starting with dried chickpeas, cook them separately until tender before adding.
What can you use instead of red pepper in Chickpea Stew with Ground Beef and Red Pepper?
Red bell pepper is the closest substitute for the kapya-style pepper in Chickpea Stew with Ground Beef and Red Pepper. Green bell pepper also works, but it gives the stew a sharper, less sweet flavor; chili pepper will make it hot.
Can you use ground turkey instead of beef in Chickpea Stew with Ground Beef and Red Pepper?
Yes, ground turkey can replace the beef in Chickpea Stew with Ground Beef and Red Pepper. Brown it thoroughly before adding the pepper and chickpeas; because turkey is milder, garlic, paprika, or cumin can help build flavor.
Is Chickpea Stew with Ground Beef and Red Pepper spicy?
Chickpea Stew with Ground Beef and Red Pepper is not necessarily spicy; its heat depends on the pepper and seasonings used. Sweet red pepper gives it a mild, savory flavor, while hot pepper or chili flakes make it noticeably hotter.
Chickpea Stew with Ground Beef and Red Pepper Vitamins & Minerals
Vitamins
Folate
182.5µg · 46% DV
B12
1.05µg · 44% DV
Vitamin C
35mg · 39% DV
B3
4.13mg · 26% DV
Minerals
Copper
0.48mg · 53% DV
Manganese
1.2mg · 52% DV
Phosphorus
330mg · 47% DV
Zinc
3.38mg · 31% DV
Sodium
700mg · 30% DV
Potassium ⭐
838mg · 25% DV
Chickpea Stew with Ground Beef and Red Pepper Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
How to Burn Off Chickpea Stew with Ground Beef and Red Pepper
To burn the 348 calories in 1 cup (medium) (250 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
What is Chickpea Stew with Ground Beef and Red Pepper?
Chickpea stew with ground beef and red pepper is a hearty, home-style stew built around tender chickpeas, minced beef and sweet red pepper. It fits naturally among the one-pot bean dishes made across Turkish home kitchens, often seasoned with onion, tomato paste and familiar spices.
Serve it hot with rice, bread or a spoonful of plain yoghurt; leftovers are just as welcome the next day. Chickpeas contribute both fibre and plant protein, while the beef adds protein, making this a filling main rather than just a side. For a lighter meal, use a modest amount of oil and pair it with a crisp salad.
How Nutritious Is Chickpea Stew with Ground Beef and Red Pepper?
Nutrient density
High
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Satiety score
High
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
Is Chickpea Stew with Ground Beef and Red Pepper Processed?
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.
Does Chickpea Stew with Ground Beef and Red Pepper Contain Allergens?
No known major allergens
Which Diets Is Chickpea Stew with Ground Beef and Red Pepper Good For?
Vegan
— Not suitable
Vegetarian
— Not suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
— Not suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
Chickpea Stew with Ground Beef and Red Pepper Fat Profile
SATURATED
4.25g
MONOUNSATURATED
6g
POLYUNSATURATED
2.13g
Omega 6:3 ratio 18:1
Above the ideal 4:1 (18:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.