3x15BreakfastBoil15 min
Buckwheat with Chickpeas and Carrot for Breakfast
A filling warm breakfast with buckwheat, chickpeas, and carrot, quick to make and suitable for an everyday meal.
3 main products
Canned chickpeas - 80 gBoiled buckwheat - 150 gCarrot - 70 g
Allowed extras
water, salt, black pepper
288 kcalP: 13F: 5C: 46
Cooking
- 1Rinse the carrot, peel it, and cut it into small cubes or thin slices so it cooks faster.
- 2Place the carrot in a small pot, add a little water, and boil for 6–8 minutes until soft.
- 3Drain the canned chickpeas and rinse them under water.
- 4Add the chickpeas and cooked buckwheat to the carrot, stir, and heat for another 2–3 minutes.
- 5Season with salt and pepper to taste, then divide into bowls and serve warm.
Menu type
Moderate calorie