Beet Root with Chickpeas and Sesame Chicken
(3 servings)
| Cook one peeled and diced onion translucent in one tablespoon of vegetable oil. |  |
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Add 500 grams of precooked peeled and diced beet root and one can of chickpeas and let it simmer for 10 minutes. |
| Add 150 grams of crème fraîche, one handful of dreid parsley and salt and pepper to taste. |  |
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In a pan with two tablespoons of vegetable oil roast three salted and peppered chicken breast together with three tablespoons of sesame. |
| Serve the roasted chicken on top of the beet root and chickpeas. | |