Chickpea Tomato Breakfast Skillet

22 min
≈ €1.67
2 servings
Easy

Main ingredients: chickpeas, tomatoes, baby spinach, and wholegrain bread. Allow about 22 minutes for 2 servings.

Calories458.7 kcal

Protein19.2 g

Fat11.1 g

Carbs

Fiber

See all values in the app

Estimates per serving, whatever the number of servings. Check labels if you have allergies. Bundeslebensmittelschlüssel (BLS) 4.0. Calculation and sources.

Allergens

gluten

Equipment

stove

Prepare

1

Wash tomatoes

Wash tomatoes, remove the hard stem core, and finely dice; Rinse spinach, drain well, and roughly chop Peel onion, halve and finely dice.

Cook

2

Heat rapeseed oil in a large pan over medium-high heat

Heat rapeseed oil in a large pan over medium-high heat. Fry chickpeas and onion for 7–9 minutes, until piping hot and browned on several sides.

3

Add tomatoes and spinach and cook for 3–4 minutes more

Add tomatoes and spinach and cook for 3–4 minutes more, until the vegetables are tender.

4

Toast wholegrain bread in a dry pan for 1–2 minutes

Toast wholegrain bread in a dry pan for 1–2 minutes per side.

Finish

5

Divide wholegrain bread evenly between the serving plates or

Divide wholegrain bread evenly between the serving plates or bowls, add chickpeas, tomatoes, spinach, and onion, and serve immediately.

Recipe from VegPlan · https://vegplan.app/recipes/breakfast-chickpea-tomato-skillet

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