CHICKPEA SCRAMBLE

Ingredients

• 180 g Chickpeas, canned, drained, rinsed, MRSJP
• 1/4 tsp Turmeric, ground
• 1/4 tsp Mild red paprika powder
• 35 g Onion, small
• 1 clove Garlic
• 120 g Spinach, raw
• 35 g Avocado
• 1/4 tsp Cumin, ground
• 1 pinch Black pepper, ground
• 1 pinch Sea salt

Method

1. Add chickpeas and 2-3 tbs of water to a mixing bowl.
2. In a separate small mixing bowl we are going to make a paste by adding turmeric, paprika, cumin, salt, pepper, and water to make a pourable paste.
3. Taste and adjust flavor as needed, adding more spices for flavor or salt for saltiness.
4. Pour spice mixture over the chickpeas and mash half of them with a fork, evenly distributing the spices until the chickpeas are coated.
5. Heat a large skillet over medium heat.
6. Once hot, add 1 tbs water, the chopped onions and garlic and saute for 2 to 3 mins, then add the chickpea mixture.
7. Stir and cook for 3-4 minutes, stirring occasionally until the scramble is slightly drying out and taking on a golden-brown color.
8. Taste and adjust flavor as needed, adding more fresh garlic for garlic flavor/zing, salt for saltiness, or pepper for a little heat.
9. Serve the chickpea scramble on a bed of baby spinach and avocado.
10. Enjoy!