If you’re looking for a hearty, plant-based breakfast or a light lunch that’s full of flavor and packed with nutrients, this Chickpea Scramble is a perfect choice. This vegan twist on scrambled eggs uses chickpeas as the main base, which gives it a satisfying texture and a boost of protein. Combined with earthy turmeric, smoky paprika, and the freshness of wilted spinach, this dish is simple to make yet bursting with flavor.
Not only is it incredibly easy to prepare, but it’s also highly customizable. You can add your favorite veggies, throw in some herbs, or adjust the spices to suit your taste. Whether you’re vegan, vegetarian, or just looking for a nutritious, meat-free option, this chickpea scramble is the perfect way to start your day or fuel you through the afternoon.
Recipe
How to Prepare
Mash the chickpeas with a fork, leaving some whole. Mix in the turmeric and paprika, and season with salt and pepper.
Heat the oil in a pan over medium-high heat and sauté the onion and garlic for 2-3 minutes, until fragrant.
Next, add in the mashed chickpeas and cook for another 5 minutes, then transfer to a bowl, cover with tin foil and set aside. Using the same pan, wilt the spinach, adding a tablespoon of water.
Once ready, divide the spinach between 2 bowls, top with the chickpeas and serve with ¼ avocado.
