Chickpea Scramble Breakfast Bowl

Ingredients

• Chickpeas

  (garbanzo beans, bengal gram), mature seeds, canned

  2 cup or 480g

• Turmeric

  Spices, ground

  ½ tsp or 1g

• Salt

  Table

  ½ tsp or 3g

• Pepper

  Spices, black

  ½ tsp or 1g

• Onions

  Raw

  4 tbsp chopped or 40g

• Garlic

  Raw

  2 cloves, minced or 6g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Spinach

  Raw

  2 cup or 60g

• Parsley

  Raw

  4 tbsp or 15g

• Fresh cilantro

  Coriander leaves, raw

  4 tbsp or 4g

• Avocados

  Raw, All commercial varieties

  1 fruit or 201g

Directions

1. Pour chickpeas into a bowl, keeping a little of the liquid from the can. Mash chickpeas with a fork, leaving some whole.
2. Mix in turmeric, salt, and pepper until evenly combined.
3. Mince garlic and dice onion.
4. Heat olive oil in a pan over medium heat. Add onions and saute until soft. Add garlic and saute another minute or so until fragrant.
5. When onions and garlic are done, add in mashed chickpeas and saute for about five minutes.
6. Put spinach into a bowl for serving and top with the chickpea scramble. Top with minced cilantro and parsley and avocado slices.

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