Chico Plato with Chard and Carrots

single portion

195g tinned Chickpeas
40g crunchy Peanut Butter
1 Albumen
30ml Sunflower Oil
225g Carrots, sliced into medium longish chunks
ginger roughly sliced into matchsticks
3 cloves(gr)
225g Rainbow Chard, leaves and stems sliced medium but separately
garlic, finely chopped
mixed herbs
40g Somerset Brie, sliced into 4 slices

PLATO (20min)
Preheated oven to 190°C
Prepared Plato by mixing together the first three ingredients
Made a small circle in 20cm tin lined with parchment paper
Baked 20min

CARROTS (20min)
In small frypan with 15ml Sunflower Oil fried the Carrots for 20min in all
10min before the end added the ginger to the pan to crisp up before mixing into the Carrots, also sprinkled the cloves on the Carrots

CHARD (15min)
In medium large frypan with 10ml Sunflower Oil fried the Chard stems for 20min in all
10min before the end added the Chard leaves to the stems
5min before the end added 5ml Sunflower Oil to the pan and let the garlic blond in this before mixing into the Chard, also added the mixed herbs to the Chard
At the end of cooking added the Brie to the pan to melt next to the Chard
Poured the Cheese mostly over the Plato to serve

complete protein 12.3g
saturated fats 12.6g
26.4g uncompleted legume protein