Dairy-Free Greek Chickpea Scramble (Revithos Breakfast)

Instructions

1. 1Open the can of chickpeas, then drain and rinse them thoroughly. Dice the 1/4 medium onion into small, even pieces. Dice the 1/2 small bell pepper into small, even pieces. Mince the 2 cloves garlic until very fine.
2. 2Place a 25.4 cm skillet over medium heat (176.7°C / 175°C). Add the 2 tablespoons of olive oil to the skillet. Once the oil is shimmering, add the diced onion and diced bell pepper. Cook, stirring occasionally, for 5-7 minutes, or until the vegetables are softened and the onion looks translucent.
3. 3Add the minced garlic to the skillet with the softened vegetables. Cook for 1 minute more, stirring constantly, until the garlic is fragrant. Be careful not to let the garlic burn.
4. 4Stir in the 1 tablespoon of tomato paste, 1/2 teaspoon of dried oregano, 1/4 teaspoon of salt, and 1/4 teaspoon of pepper. Cook for 1 minute, stirring to combine the paste and spices with the vegetables.
5. 5Add the drained and rinsed chickpeas to the skillet. Stir everything together to coat the chickpeas with the tomato mixture. Cook for 5-7 minutes, stirring occasionally, until the chickpeas are heated through and slightly softened.
6. 6Remove the skillet from the heat. Stir in the 1 tablespoon of lemon juice until well combined.
7. 7Serve the chickpea scramble warm.

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