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🍳 Stulle with Beetroot Spread and Chickpeas

263 kcal · 30 min · 4 servings

Ingredients

• 400 g chickpeas (jar; drained weight)
• 200 g beetroot (cooked; vacuum-sealed)
• 50 ml vegetable broth
• 2 tbsp sesame oil
• 2 tbsp tahini
• 4 tbsp cream cheese
• 2 tbsp Schoenenberger® beetroot crystals (available at Reformhaus® ())
• salt
• pepper
• 1 spritz lemon juice
• cumin powder
• paprika powder
• 2 spring onions
• 1 apple
• 8 slices whole grain bread

Instructions

1. 1. Drain the chickpeas and set aside 4 tbsp of them. Cut the beetroot into small cubes.
2. 2. Place the chickpeas together with the beetroot, broth, 1 tbsp oil, tahini and cream cheese in a container and blend to a fine mass using a hand blender. Stir in 1 tbsp beetroot crystals and season with salt, pepper and lemon juice.
3. 3. Mix the remaining chickpeas with the remaining oil and season with cumin and paprika powder. Roast the chickpeas in a hot pan for 4–5 minutes.
4. 4. Meanwhile, clean, wash and slice the spring onions into rings. Wash the apple, core it and cut into thin sticks.
5. 5. Spread the whole grain bread with the beetroot spread and garnish with the roasted chickpeas, apple sticks, spring onions and 1 tbsp beetroot crystals.

Nutrition per serving

• kcal: 263
• Protein: 9 g · Fett/Fat: 9 g · Carbs: 36 g