Ingredients

Preparation

1. Chop up the broccoli and boil until soft with the vegetable stock.
2. Grate the Château Heitenried. Mash broccoli, add Château, and mash again. Add some liquid if necessary.
3. Divide the puree into four glasses (approx. 5 dl capacity), allow to cool. Add boiled chickpeas and tomatoes, sprinkle with sprouts and basil – the lunch is ready to go!