Savory Chickpea Breakfast Bowl
- 35 min
- β β¬2.54
- 2 servings
- Easy
chickpeas, baby spinach, and tomatoes: a straightforward vegan combination for an everyday dinner.
Estimates per serving for 2 people. Check labels if you have allergies. BundeslebensmittelschlΓΌssel (BLS) 4.0. Calculation and sources.
Equipment
- stove
Prepare
Wash potatoes
Wash potatoes, peel or trim any tough ends, and cut into 1 cm dice. Wash tomatoes, remove the hard stem core and finely dice.
Cook
Halve avocado
Halve avocado, lift out the stone with a spoon and scoop the flesh out of the skin. Cut the flesh into slices.
Drain chickpeas in a sieve
Drain chickpeas in a sieve, rinse and drain thoroughly. Rinse baby spinach and drain well; roughly chop any large leaves.
Cook potatoes
Put potatoes in a pot and just cover with tap water. Bring to the boil, simmer for 10 minutes until easily pierced with a fork, then drain.
Heat rapeseed oil in a pan over medium heat
Heat rapeseed oil in a pan over medium heat. Add potatoes, chickpeas and fry for 8 minutes, stirring regularly.
Until softened and lightly browned
Until softened and lightly browned; Lower the heat Add smoked paprika and stir for just 30 seconds until fragrant.
Do not let it darken
Do not let it darken. Fold in baby spinach and cook for 2 more minutes until the leaves have wilted.
Season with iodised salt
Season with iodised salt, black pepper now and mix thoroughly before serving.
Finish
Divide the finished potatoes
Divide the finished potatoes, chickpeas, baby spinach, tomatoes, avocado evenly between the servings and serve immediately.
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