Autumnal chickpea pan

Ingredients for 1 servings:

• 50 g chickpeas, dried
• Water, cold for soaking
• 150 ml water
• 200 g mushrooms
• 200 g parsnip(s)
• 1 tsp coconut oil
• 50 g goat’s cheese
• herbal salt
• pepper
• curry
• Parsley

Instructions

Working time approx. 15 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 1 hour; Total time approx. 13 hours 15 minutes

vegetarian, gluten-free, low in fat and calories

Soak the chickpeas in water overnight or for 12 hours. Drain the water and cook the peas in 150 ml of fresh water according to the package instructions for about 45 minutes. Trim, wash, and slice the mushrooms and parsnips. Lightly fry them in a pan with coconut oil (any other oil, such as rapeseed or olive oil, will do, of course), then simmer with a little water and a closed lid for 10-15 minutes. Drain any excess water from the chickpeas and add the chickpeas to the vegetables. Stir in the goat’s cheese. Season to taste with herb salt, pepper, and a little curry powder, and serve with parsley.