Preparation
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1Wash the vegetables, sort them and cut them into cubes or rings. Wash, pick and chop the parsley. Fry the Hokkaido cubes in Mazola® in a pan over medium heat for 10-12 minutes. After 5 minutes add paprika. When the pumpkin is cooked, add the chickpeas and spring onion to the pan and heat briefly. Season the vegetable pan, season to taste and set aside.
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2Then bring Kölln organic oat flakes to the boil with the liquid and salt, remove from the heat and let stand, covered, for 3-4 minutes.
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3Pour porridge into two bowls. Add the fried vegetables to the porridge and garnish with parsley and Kölln Haferfleks®.
Author: Peter Kölln
Photographer: Studio Seiffe/Arvid Knoll
Ingredients
Serving(s)
1
Ingredients for 2 servings:
80 G
Hokkaido pumpkin
1/2
Paprika
1/2
Spring onion
2 Stems
Parsley
1 EL
Mazola® olive oil
50 G
chick-pea
2 pinches
Salt
1 prize
pepper
1 prize
Paprika powder (sweet)
1/2 TL
rosemary
80 G
Kölln organic oat flakes tender
500 ml
Vegetable broth
