Chickpea Scramble

Edit

Servings: 4 Prep: 25 min Dairy Free Gluten Free Mediterranean Pescetarian Vegan Vegetarian Stovetop Vegetarian Added 7 months ago Updated 7 months ago

Missing nutrition data for: Sea Salt

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.

Per serving incomplete

4474

Cal

141g

Carbs

439g

Fat

47g

Protein

Carbs 12%

Fat 84%

Protein 4%