Chico Plato with Spinach and Tomato

single portion

195g tinned Chickpeas
40g crunchy Peanut butter
1 Albumen
30ml Sunflower Oil
300g frozen Spinach, defrosted and squeezed
garlic chopped
120g red Onion, sliced and roughly chopped
ground pepper
250g baby Tomatoes, halved
tarragon, chopped
30g Table Cheese, finely grated

PLATO (20min)
Preheated oven to 180C
Stirred the Peanut butter into the Albumen and also the Chickpeas, poured into a metal oven dish lined with parchment paper and baked 20min.

SPINACH (20min) ONION (20min)
Placed the Spinach and the Onion separately in a frypan and distributed about 20ml Sunflower Oil between them. Fried both 20min in all.
5min before the end poured about 2ml Sunflower Oil into the pan and let the garlic blond in this before stirring into the Spinach and gradually stirring in the Onion as well.

TOMATOES (12MIN)
Preheated pan a little before adding about 13ml Sunflower Oil and the Tomatoes. Fried about 11min in all.
4min before the end added the tarragon to the Tomatoes.
At the end of cooking time stirred the Cheese in.

complete protein 14.6g
saturated fats 13.2g