Dairy-Free Argentine Chickpea and Vegetable Scramble
A protein-packed and flavorful dairy-free scramble featuring chickpeas, vegetables, and Argentine-inspired spices. A healthy and satisfying breakfast that's perfect for any day of the week.
Ingredients
- 1 can Chickpeas
- 1/2 medium Onion
- 1/2 medium Red Bell Pepper
- 2 cups Spinach
- 1 tablespoon Olive Oil
- 1/2 teaspoon Smoked Paprika
- 1/4 teaspoon Cumin
- 1/4 teaspoon Turmeric
- to taste Salt
- to taste Black Pepper
- 1 tablespoon Nutritional Yeast
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Drain and rinse the 1 can of chickpeas.
- 2Heat the 1 tablespoon of olive oil in a 25.4 cm skillet over medium heat (176.7°C / 175°C). Add the 1/2 medium onion, cut into 0.635 cm pieces, and the 1/2 medium red bell pepper, cut into 0.635 cm pieces. Cook, stirring occasionally, for 5 to 7 minutes, or until the vegetables are softened and the onion is translucent.
- 3Add the drained and rinsed 1 can of chickpeas, 1/2 teaspoon smoked paprika, 1/4 teaspoon cumin, and 1/4 teaspoon turmeric to the skillet. Cook for 5 minutes, stirring occasionally, until the spices are fragrant and the chickpeas are heated through.
- 4Add the 2 cups of spinach to the skillet. Cook, stirring gently, for 1 to 2 minutes, or until the spinach is wilted.
- 5Stir in the 1 tablespoon of nutritional yeast. Cook for 1 more minute, stirring to combine.
- 6Season the scramble with salt and black pepper to your taste. Serve immediately.
Substitutions
Cheese → Nutritional Yeast
Provides a cheesy flavor and some thickness without dairy.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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