Chickpea Tomato Breakfast Skillet
- 22 min
- ≈ €1.67
- 2 servings
- Easy
chickpeas, tomatoes, and baby spinach: a straightforward vegan combination for an everyday dinner.
Estimates per serving for 2 people. Check labels if you have allergies. Bundeslebensmittelschlüssel (BLS) 4.0. Calculation and sources.
Allergens
- gluten
Equipment
- stove
Prepare
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
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.
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.
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
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.
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