Servings: 1 Calories & Macros: 491 kcal; Protein. 49 g (40 %), Carbs 34 g (28 %), Fat 17 g (32 %)
Prep Time: 3 min
Cooking Time: 20 min
Ingredients
25 g Onion
8.5 g Garlic
50 g Tomatoes
2 Tsp Olive Oil
75 g Canned Chickpeas (drained)
20 g Avocado
1/2 Tsp Herbes de Provence
1/4 Tsp Salt
1/4 Tsp Black Pepper
60 g Vegan Protein Powder
Procedure
Start preheating a deep pan to medium heat.
Cut the onion and garlic into very small pieces.
Cut the tomatoes into medium-sized pieces.
The canned chickpeas are drained and rinsed with water.
Add olive oil to the deep pan.
When the oil is heated, add the cut onion & garlic, and lightly fry (stir once in a while).
When the onion and garlic have achieved a light brown colour, add the chickpeas (stir once in a while).
After lightly frying the chickpeas for few minutes, add the cut tomatoes (stir once in a while).
Fill the deep pan with water such that half the height of the chickpeas is covered.
Add salt, pepper & Herbes de Provence
The water is boiled away such that little to no water is left in the pan (stir once in a while).
Add avocado to the served plate, next to the chickpeas.
Make a protein shake by mixing water with the protein powder, to accompany the meal.
Bon appétit!
Tips:
It is optional to boil the chickpeas in water. Boiling the chickpeas in water will make them very soft.
You can also use chickpeas that have not been canned. Cook accordingly.