Ingredients for 4 portions:

100 g chickpeas, 125 g quinoa,
100 g green beans, 50 g red pointed peppers, 400 g peas,
125 g spinach leaves (baby spinach),
sea salt,
50 g chopped almonds (e.g. Dr. Oetker),
1 msp. baking soda (e.g. Dr. Oetker),
1 small onion, 1 garlic, 1/2 chili pepper,
3 tbsp olive oil, curry,
about 350 ml hot vegetable stock or vegetable stock,
1 sachet grated lemon zest (e.g. Dr. Oetker Finesse),
about 50 g almond paste, white, 1 tbsp rice syrup,
freshly ground pepper

Tofu:
approx. 500 g tofu, smoked; 2 tbsp olive oil

Prepare:

Soak the chickpeas in water overnight. Rinse the quinoa well in a sieve with warm water. Clean the beans and cut into diagonal pieces. Clean and wash the peppers and cut into very small cubes. Shell the peas. Sort and wash the spinach. Brown the chopped almonds without fat in a non-stick frying pan, then leave to cool on a plate.

Vegetables:

Cook the chickpeas with the soaking water for about 20 minutes over a medium heat. Then drain. First cook the beans in boiling salted soda water for about 5 minutes, then cook the peas for about 2 minutes. Briefly rinse both in ice water, then drain. For the garnish, mix 1 tbsp peas, 1 tbsp chopped almonds and diced paprika and season with salt, pepper and 1 tbsp olive oil.

Risotto:

Peel and dice the onion and garlic. Clean and finely chop the chili pepper. Note: As the chili pepper is very hot, it is best to wear rubber gloves when handling the pepper. Heat the remaining olive oil in a pan. Sauté the onion, garlic and chili cubes in it. Add the quinoa and chickpeas and sauté until translucent. Add the curry and sea salt and fry briefly. Pour in some of the vegetable stock, bring to the boil and leave the quinoa and chickpeas to soak for about 15 minutes with the lid on, stirring occasionally. Gradually add the vegetable stock. About 3 minutes before the end of the cooking time, stir in the spinach, peas, beans, diced bell pepper, almond butter, rice syrup and finesse. Season again with sea salt and curry. Stir in the remaining chopped almonds.

Tofu:

Cut the tofu into thick slices and fry on both sides in olive oil in a grill pan over a low heat. Serve the risotto and tofu. Garnish with the pea, bell pepper and almond mixture.

Preparation time: approx. 40 minutes
Per 100 g: 149 kcal, KH: 9.8 g, F: 8.4 g, E: 8.1 g

Another tip:

- Instead of fresh vegetables, use about 400 g of mixed frozen vegetables (spinach, beans, peas); these do not need to be blanched.
- Instead of dried chickpeas, you can also use 1/2 tin/gram of pre-cooked chickpeas (drained weight 265 g).