#84 Monday Q&A and a Bonus Recipe
Try this yummy Chickpea Scramble
2 cups (330g) canned chickpeas, drained. ½ tsp. turmeric. ½ tsp. Paprika. 2 tsp. Olive oil. 1 small onion, finely diced. 2 cloves garlic, minced. ½ tsp. Paprika. 230g spinach. ½ avocado
Mash the chickpeas with a fork, leaving some whole. Mix in the turmeric and paprika, and season with salt and pepper.
Heat the oil in a pan over medium-high heat and sauté the onion and garlic for 2-3 minutes, until fragrant. Next, add in the mashed chickpeas and cook for another 5 minutes, then transfer to a bowl, cover with tin foil and set aside. Using the same pan and wilt the spinach by adding a tablespoon of water.
Once ready, divide the spinach between 2 bowls, top with the chickpeas and serve with ¼ avocado.