Warm chickpeas with red cabbage and green asparagus · Belgium
Cooked pulses and two vegetables brought together with a Belgium-inspired seasoning.
An AI-developed, country-inspired variation. This recipe has not been kitchen-tested. Check ingredients, doneness and quantities.
Ingredients
For 4 servings · tick what is ready
Use the scaled ingredient list. Steps and temperatures stay unchanged; use a larger pan or dish if needed. Seasonings to taste stay to taste.
How to make it
Rinse and drain the cooked pulses. Finely chop the onion and cut both vegetables small.
Soften the onion in the oil and add the firmer vegetable first. Cook for a few minutes.
Add the stock and remaining vegetable. Cover and simmer until all vegetables are tender.
Stir in the pulses and heat for five minutes, until the whole dish is piping hot.
Stir in the wholegrain mustard, dried thyme, fresh parsley and taste before serving.
About this recipe
By DVS Recipe Studio · Source: DVS Recipe Studio · AI-developed variation. Recipe content available under CC0 1.0.