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Vegan Chickpea Scramble

Vegan Chickpea Scramble

NUTRITION

Makes 2 servings. Per Serving:
181

Calories

7.3g

Fat

23.5g

Carbs

10.1g

Protein

INGREDIENTS

 

– 1/2 cup chickpeas soaked overnight, and cooked until tender
– 2 teaspoons coconut oil
– 3 garlic cloves chopped
– 1 onion sliced
– 2 chilies optional
– 1 bell pepper diced
– 1 tomato diced
– Pinch turmeric
– 1/4 teaspoon smoked paprika
– Salt
– 2 cups spinach roughly chopped

DIRECTIONS

 

1. Soak half cup chickpeas for at least 8 hours. Then cook (with a cup of water) until tender. I used a pressure cooker and 6-7 whistles worked just fine.

2. Once they’re cooked, drain and mash the chickpeas. Set aside.

3. Heat a pan over low-medium heat. Add the coconut oil.

4. Once it’s hot, add garlic + onion + chili and saute until light brown.

5. Add mashed chickpeas, bell pepper, tomato, turmeric, smoked paprika, and salt.

6. Mix well and cook for 5-6 minutes over low-medium heat.

7. Then add the spinach and mix again. Cook for another 2-3 minutes over low-medium. Your vegan chickpea scramble is now ready.

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