Chickpea and Spinach Scramble

Ingredients

• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 can chickpeas, drained and rinsed
• 2 cups fresh spinach leaves, chopped
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil
• 2 tablespoons lemon juice
• 2 eggs, whisked

Method

1. 1Heat the olive oil in a large skillet over medium heat, then add the chopped onion and cook, stirring occasionally, until translucent and lightly browned.
2. 2Add the minced garlic and cook for 1 minute, stirring constantly to prevent burning.
3. 3Stir in the cumin, smoked paprika, and cayenne pepper, cooking for 1 minute to toast the spices.
4. 4Add the chickpeas, salt, and pepper, and stir to combine, cooking for 2-3 minutes to heat the chickpeas through.
5. 5Add the chopped spinach and cook, stirring constantly, until the leaves have wilted and the mixture is heated through.
6. 6Push the chickpea and spinach mixture to one side of the skillet, then add a little more oil if necessary and pour in the whisked eggs, scrambling them until they're just set.
7. 7Combine the eggs with the chickpea and spinach mixture, stirring gently to distribute the ingredients evenly.
8. 8Squeeze the lemon juice over the top and serve hot, garnished with additional spinach if desired.

Goes well with

• Low Fat Yogurt100 kcal
  Tangy Cream
• Baked Oatmeal150 kcal
  Sweet Spicy
• Garlic Bread240 kcal

Nutrition per serving