Zucchini & Dill Breakfast Chickpea Pancakes
zucchini & dill take on breakfast chickpea pancakes, with chickpea flour, zucchini, feta and dill.
White Bean & Kale Breakfast Broth
A satisfying breakfast featuring white beans cooked, kale, leek.
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- 25 min
- Calories
- 343 kcal
- Protein
- 17.6 g
- Carbohydrates
- 52.3 g
- Fat
- 9.1 g
- Fiber
- 14.4 g
Ingredients
- 160 g white beans cooked
- 85 g kale
- 70 g leek
- 280 g vegetable broth
- 7 g olive oil
Instructions
- Cook grains separately if listed. Soften chopped vegetables in a pot with a splash of broth.
- Add the remaining broth, beans and seasonings and simmer until vegetables are tender; add raw poultry or fish and cook fully.
- Stir in delicate greens at the end and serve steaming hot.
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