Ingredients

100g green beans

1/4 head white cabbage

150g dried chickpeas

1/2 head broccoli

4 medium potatoes

2 eggs

100g grated cheese

dark sauce

Oil

broth

 

Preparation

Soak the chickpeas in cold water for about 12 hours before cooking. Then pour off the cold water, fill up with fresh water and simmer the chickpeas over a low heat for about half an hour. Mix the softened chickpeas with the scrambled raw eggs and fry with a little oil until the egg is completely cooked through. Season with granulated vegetable stock and sprinkle with the grated cheese.

 

Cut the broccoli and green beans and steam for 10 to 15 minutes.

Cut the white cabbage into strips and simmer in a little water for 10 minutes. Then bind the water with the dark sauce. Use more or less water depending on how much sauce you want.

Boil and peel the potatoes.

 

Arrange everything together on a plate and top the potatoes with white cabbage and sauce.