The Hubz and I have been trying to avoid soy lately so I decided to make a twist on a breakfast favorite. Instead of tofu scramble this morning I made Chickpea scramble. This was so good and I think I like it better than tofu scramble now (plus no belly aches after).
Serves 2
- 1 tablespoon olive oil
- 1 small onion, diced
- 3-4 button mushrooms, sliced
- 1-3 garlic cloves, minced
- 1 chili, minced
- 1 cup chickpeas, cooked or canned
- 3 cups baby spinach
- ½ teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon pepper
In a large saute pan heat the oil over medium-high; toss in the onion and mushrooms and cook for 2-3 minutes until they begin to soften. Stir in the garlic and chili and cook for one more minute. Add the chickpeas and mash them with a fork or potato masher until they are slightly broken up; stir to combine. Stir in the spinach and cook until wilted then stir in the paprika, salt and pepper. Serve in a sprouted grain tortilla, with a slice of your favorite bread or eat as is!
this sounds like a quick and delicious meal.
Looks yummy! I’m going to try it – thanks!
What a fun idea!
Mmmmm, sounds yummy!
Looks delish – one more reason to love chickpeas! And I really like how many stores are selling spinach bundles with a bit of the roots on. They seem to last quite a while in the fridge – so less waste. You’re making me hungry…
Mmm this looks delicious and so healthy! Loving your blog and so glad to be a new follower! 🙂
Suh-weeeet! Looks scrumdiddlyumpcious 🙂 That’s a very original idea.