Chico Plato with Cavolo and Carrots

single portion

195g tinned Chickpeas
40g crunchy Peanut Butter
1 Albumen
pepper(gr)
nutmeg(gr)
30ml Sunflower Oil
225g Cavolo Nero, stems sliced small and thin, leaves thinnish
garlic, chopped
30g Wensleydale Cheese
200g Carrots, sliced in medium chunks
cloves(gr)
ginger sliced in sticklets

PLATO (20min)
Preheated oven to 190°C
Prepared Plato by mixing together the first five ingredients
Made a small circle of the Plato on a 20cm metal oven dish lined with parchment paper
Baked 20min

CAVOLO NERO (20min)
In a medium large frypan stirred the Cavolo stems into 10ml Sunflower Oil fried 20min in all
15min before the end added the leaves on top
5-10min before the end added 5ml Sunflower Oil to the pan, let the garlic blond in this and then stirred into the Cavolo
At the end of cooking placed the Cheese on the Cavolo to melt a little

CARROTS (20min)
In small frypan stirred 15ml Sunflower Oil into the Carrots and cloves, fried 20min in all
10min before the end added the ginger

complete protein 12.1g
saturated fats 13.3g
uncompleted legume protein 26.4g