Saudi-Spiced Chickpea and Spinach Scramble (Gluten-Free)

Name: Saudi-Spiced Chickpea and Spinach Scramble (Gluten-Free)
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: 2 tablespoons Olive Oil; 1 medium Onion, chopped; 2 cloves Garlic, minced; 1 1/2 cups Chickpeas, cooked; 5 ounces Spinach, fresh; 1 medium Tomato, diced; 1/2 teaspoon each Spices (cumin, coriander, turmeric, paprika); to taste null Salt and Pepper; 1 cup Sorghum Flour; 1/2 cup Water

A savory and protein-packed breakfast scramble with chickpeas, spinach, and aromatic Saudi spices. Served with gluten-free sorghum flatbreads.

35m4 servings

WHEAT-free

300 cal|12g protein|40g carbs|10g fat|10g fiber

Ingredients

2 tablespoons Olive Oil
1 medium Onion, chopped
2 cloves Garlic, minced
1 1/2 cups Chickpeas, cooked
about 142 g Spinach, fresh
1 medium Tomato, diced
1/2 teaspoon each Spices (cumin, coriander, turmeric, paprika)
to taste Salt and Pepper
1 cup Sorghum Flour
1/2 cup Water

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

Instructions

1Heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes.
2Add garlic and cook for another minute until fragrant.
3Stir in chickpeas, spinach, diced tomato, and spices. Cook until spinach wilts, about 5 minutes.
4Season with salt and pepper to taste. Prepare Sorghum flatbread by mixing sorghum flour, water, and salt. Cook on a hot pan.

Substitutions

Pita Bread → Sorghum Flatbread

Gluten-Free Alternative

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.