Spinach and Chickpea Scramble (Egg-Free)

Ingredients

• 1 can Chickpeas
• about 142 g Spinach
• 1/2 medium Onion
• 2 cloves Garlic
• 1/2 teaspoon Turmeric
• 2 tablespoons Nutritional Yeast
• 1 tablespoon Olive Oil
• 1/4 teaspoon Salt
• 1/4 teaspoon Pepper

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

Instructions

1. 1Drain and rinse the 1 can of chickpeas. Set them aside.
2. 2Finely chop the 1/2 medium onion. Mince the 2 cloves of garlic.
3. 3Place a 25.4 cm skillet on the stove and heat 1 tablespoon of olive oil over medium heat, which is about 175°C.
4. 4Add the chopped 1/2 medium onion to the hot skillet and cook, stirring occasionally, for 3 to 5 minutes, or until the onion looks soft and see-through.
5. 5Add the minced 2 cloves of garlic to the skillet and cook for 1 minute more, stirring constantly, until you can smell the garlic. Be careful not to let it burn.
6. 6Add the about 142 g of spinach to the skillet. Stir it gently until it wilts down, which should take about 1 to 2 minutes.
7. 7Add the drained and rinsed 1 can of chickpeas to the skillet. Sprinkle in the 1/2 teaspoon of turmeric, 2 tablespoons of nutritional yeast, 1/4 teaspoon of salt, and 1/4 teaspoon of pepper. Stir everything together well.
8. 8Cook the mixture for 5 to 7 minutes, stirring often. You want the chickpeas to be heated through and some of them to break apart slightly when you stir. This will give your scramble a thicker texture.
9. 9Serve the Spinach and Chickpea Scramble immediately.

Substitutions

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