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30 31
steam
20 min
total
40 min
Chickpeas all noodled up
5 portions
Ingredients:
1/2 stalk celery (approx. 40 g)
1 medium tomato (approx. 130 g)
50 g well cooked noodles
(per portion)
1/2 medium carrot (approx. 40 g)
40 g cooked chickpeas
50 g well cooked beef purée (per portion)
(p 22)
Nutrition tips: High in Zinc & Vitamin B12; Source of Iron, Phosphorus, Potassium , Niacin & Vitamin B6.
Serving/cooking tips: Use sh or other meat purée (p 22) instead of beef. For vegetarian meal serve the sauce
with some cooked pasta, rice or another staple food of your choice.
1. Wash the vegetables and peel
and wash the carrot. Then slice
the tomato in half and deseed.
Cut the vegetables into about 1
cm size cubes.
4. Replace and lock the lid in the
right position. Press to lock the
jar in the steam position.
2. Remove the lid of the jar and
put all of the ingredients
(except the chickpeas) into the
jar. Replace and lock the lid to
the right position.
5. Set the steam time to 20
minutes. It will start steaming
and stop automatically after
20 minutes.
3. Remove the lid of the water tank
and pour water into the tank until
it reaches the “20 min” level.
6. Turn the steam button back to the
“OFF” position.
9. Blend 3 or 5 times for 15
seconds each, until the desired
consistency is reached. Transfer
to a bowl and allow to cool
before serving 1 portion with
approximately 50 g of cooked
noodles and 50 g of beef purée
(p 22).
7. Flip the jar over then add the
cooked chickpeas (cook the
chickpeas separately).
8. Place the jar on the main unit
then rotate it clockwise and lock
it in the blend position.
16


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