Picadillo con Garbanzo Recipe

Name: Picadillo con Garbanzo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 Tomato; 2 Green peppers; 2 or 1 large Cucumber; 1/2 of a small one Onion; 1 dash Salt; 1 tbsp Balsamic vinegar; 2 tbsp Olive oil; 400 grams Chickpeas; 1 Canned tuna; 2 Eggs; 1 dash Pepper

Servings: persons

4 Tomato
2 Green peppers
2 or 1 large Cucumber
1/2 of a small one Onion
1 dash Salt
1 tbsp Balsamic vinegar
2 tbsp Olive oil
400 grams Chickpeas
1 Canned tuna
2 Eggs
1 dash Pepper

1
Make the boiled egg (Tip: while boiling, add a bit of salt and vinegar to the water so that even if the egg breaks, the inside will not leak and you'll have a clean boiled egg).
2
Cut the vegetables and combine in a large dish in the order listed.
3
Sprinkle some salt on top of the onions and add the Balsamic vinegar and olive oil.
4
Add the beans (if using canned beans, remove from the can and wash), tuna, chopped boiled egg, and mix.
5
Finally, season with black pepper to finish.
6
This time, I made it with navy beans.

386

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 Tomato, 2 Green peppers, 2 or 1 large Cucumber, 1/2 of a small one Onion, and more.

Yes, Picadillo con Garbanzo falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Picadillo con Garbanzo

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