Dairy-Free Spanish Chickpea Scramble

Ingredients

• 2 cans Chickpeas
• 2 tbsp Olive Oil
• 1 medium Onion
• 1 medium Bell Pepper
• 3 cloves Garlic
• 1 tsp Smoked Paprika
• 1/2 tsp Turmeric Powder
• 1/4 tsp Black Salt (Kala Namak)
• 2 cups Spinach
• about 113 g Plant-based Chorizo
• to taste Salt and Pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Drain and rinse the 2 cans of chickpeas. Set them aside.
2. 2Heat the 2 tablespoons of olive oil in a 30.48 cm skillet over medium heat, which is about 175°C.
3. 3Add the 1 medium onion, cut into 1.27 cm dice, and the 1 medium bell pepper, cut into 1.27 cm dice, to the hot skillet. Cook, stirring occasionally, for 5 to 7 minutes, or until the vegetables are softened and the onion looks translucent.
4. 4Add the 3 cloves of garlic, minced, along with the 1 teaspoon of smoked paprika and the 1/2 teaspoon of turmeric powder. Stir constantly for 1 minute until fragrant, being careful not to burn the garlic.
5. 5Add the drained and rinsed 2 cans of chickpeas to the skillet. Use a fork or a potato masher to gently mash about half of the chickpeas, leaving some whole for texture, to create a scramble-like consistency.
6. 6Add the about 113 g of plant-based chorizo to the skillet. Cook, stirring occasionally, for 3 to 5 minutes, or until the chorizo is heated through and slightly crisped.
7. 7Stir in the 1/4 teaspoon of black salt (kala namak) and the 2 cups of fresh spinach. Cook, stirring, for 1 to 2 minutes, or until the spinach has wilted completely.
8. 8Taste the scramble and add salt and pepper as needed. Serve immediately.

Substitutions

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