Colorful lentil salad with fried tofu cubes
Bring approximately 250 ml of salted water to a boil in a large pot. Then add the lentils and cook over medium heat until soft in about 8-10 min. Then drain,...
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Brussels sprouts pan with chickpeas
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Preparation time:
15 min
Difficulty level:
Simple
Portion:
1
Nutritional values:
814
Calories
72 g
Carbohydrates
34 g
Protein
35 g
Fat
Ingredients:
 | Salt, table salt, sea salt | 2 Pinch(s) |
 | Pepper (black) | 2 Pinch(s) |
 | Parsley (fresh) | 25 g |
 | Curry powder | ½ Tablespoon |
 | Chickpeas (canned) | 200 g |
 | Hazelnut | 1 ½ Teaspoon |
 | Rapeseed oil | 1 Teaspoon |
 | Brussels sprouts (frozen) | 250 g |
 | Lemon juice | ½ Teaspoon |
 | Chili flakes | 1 Pinch(s) |
 | Gluten free bread | 60 g |
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Preparation:
Step 1:
Defrost the frozen Brussels sprouts the night before or in the microwave at about 200 watt for 5 min.
Step 2:
Briefly rinse the chickpeas in a sieve and then drain them.
Step 3:
Wash and finely chop the parsley. Then thoroughly mix parsley, chili flakes, curry powder, salt and pepper with the lemon juice in a large bowl. Set aside for now.
Step 4:
Cut the thawed Brussels sprouts in half and heat the canola oil in a non-stick frying pan. Now sauté the Brussels sprout halves in it for about 5 min. Add the chickpeas and hazelnuts whole and heat briefly.
Step 5:
Now add the finished Brussels sprouts and chickpeas mix to the herb and spice mixture in the bowl and mix well. If necessary, season again with salt and pepper and season to taste. Now arrange the finished mix on a plate and serve with the gluten-free bread. Enjoy.
Macronutrient distribution:
The recipe Brussels sprouts pan with chickpeas is composed of the following macronutrients.
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Kitchen utensils needed:
Bowl
Coated pan
Cutting board
Kitchen knife
Microwave
Sieve
Stove
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