Chickpea Scramble
Ingredients
- 2 cups Canned Chickpeas (330g) (drained)
- 1/2 teaspoon turmeric
- 1/2 teaspoon paprika
- 2 teaspoons olive oil
- 1 small onion (finely diced)
- 2 cloves garlic (minced)
- 8 ounces spinach (230g)
- 1/2 avocado
Instructions
- 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.