Chickpea Scramble

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Servings: 4 Prep: 25 min Dairy Free Gluten Free Mediterranean Pescetarian Vegan Vegetarian Stovetop Vegetarian Added 5 months ago Updated 5 months ago

Missing nutrition data for: Sea Salt, Ground Black Pepper, Extra Virgin Olive Oil

Ingredients

1 onion

30 ounces cooked chickpeas

1 avocado

1 teaspoon ground turmeric

1 teaspoon paprika

sea salt, to taste ⚠

ground black pepper, to taste ⚠

4 teaspoons extra virgin olive oil ⚠

4 teaspoons minced garlic

2 tablespoons water

24 ounces baby spinach

Instructions

1. Peel and finely dice onion. Drain and rinse chickpeas. Peel, pit, and slice avocado.

2. Mash chickpeas with a fork, leaving some whole. Mix in turmeric and paprika, and season with salt and pepper.

3. Heat oil in a pan over medium-high heat and sauté onion and garlic for 2-3 minutes, until fragrant.

4. Next, add in the mashed chickpeas and cook for another 5 minutes, then transfer to a bowl, cover, and set aside.

5. Using the same pan, add water and wilt the spinach.

6. Once ready, divide the spinach between bowls, top with the chickpeas, and serve with avocado.