Summary

Ingredients

• 150 g brown rice, whole rain
• 3 heads broccoli, about 1.5 kg
• 3 tablespoon peanut butter, pure
• 250 ml vegetable stock
• 400 g chickpeas, raw or canned
• salt and pepper
• water

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Instructions

1. Soak the brown rice and chickpeas in water overnight (afterwards the cooking time is 10-15 minutes) or cook according to the instructions on the package.
2. Cut the broccoli into small pieces and cook for about 10-15 minutes until al dente, stir the broccoli into the rice and chickpea mixture. Dilute 3 tablespoon peanut butter with the vegetable stock. Mix everything together and bring to the boil briefly with the lid closed, then season with salt and pepper to taste.
3. About 25 g protein, 75 g carbohydrates, 10 g fat per serving