Ingredients

(Suggested number of servings: 4)

  • 240 g (4 large size) tomatoes
  • 70 g (1 cup) button mushrooms
  • 132 g (1 small can) peas
  • 132 g (1 small can) chickpeas
  • 10 g (2 cloves) garlic
  • 10 g (1 small piece) ginger
  • 10 ml (2 teaspoon) oil
  • A pinch of salt and pepper

Preparation

  1. Peel the skin of the ginger with a peeler and slice thinly.
  2. Chop the garlic and mushrooms finely.
  3. To prepare the red bowl, cut the tomato 1/3 open at the top, then remove the seeds inside with a spoon.

Let’s Cook

  1. Stir-fry the garlic and ginger with oil in the pan until fragrant and add in the mushrooms, peas and chickpeas.
  2. Add a pinch of salt and pepper.
  3. Spoon the mushrooms, peas and chickpeas mixture into the tomatoes.
  4. Serve on a plate.

Nutrient content per serving:

Calorie 125 kcal
Carbohydrate 16.8 g
Protein 6.0 g
Fat 3.7 g

 

Recipes courtesy of “Junior Chef Cookbook, Vol 1: Let’s Play Healthy Cooking” by Nutrition Society of Malaysia. To purchase this recipe book which includes 35 recipes, please email to: [email protected]

An educational collaboration with Nutrition Society of Malaysia.

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