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Chickpea Scramble & Baked Potato Squares

A savory, protein rich breakfast, comfort food, healthy and filling.
Prep Time5 mins
Cook Time15 mins
Course: Breakfast, Brunch
Cuisine: Healthy, Low fat, Oil free, Plant Based
Keyword: anti-inflammatory, plant based protein, savory vegan breakfast
Servings: 2 portions
Calories: 385kcal
Author: Tina

Ingredients

  • 1 cup cooked chickpeas
  • 1 medium onion, diced finely
  • 1 cup red bell pepper, diced
  • 1 medium tomato diced, seeds removed
  • 1-2 cloves garlic, mashed
  • 1 large bag fresh spinach 150 grams
  • 1 tsp turmeric
  • 1/2 tsp smoked paprika
  • pinch of black salt adds an egg like taste
  • sea salt & black pepper to taste

Baked Potato Squares

  • 2 cups raw potatoes, boiled with skin, cubed, 1/2 inch / 1,25 cm
  • sea salt to taste
  • 1/2 tsp onion powder

Instructions

  • Mash the cooked chickpeas with a fork. Set aside.
  • Heat a pan over low-medium heat, add in garlic and onion with a tbsp of water and saute for a minute.
  • Add in the mashed chickpeas, bell pepper, tomato, turmeric, smoked paprika and salt. Mix and cook for 5-6 minutes over low-medium heat. 
  • Add the spinach and mix it through the chickpeas. Cook for another 2-3 minutes and let it wilt and become soft. First it seems too much but once wilted it fits perfectly. Sprinkle with black salt to add an egg-like flavor. Don't cook the black salt because it will lose it's flavor and effect.
  • While the chickpea scramble is cooking bake the cooked potato squares in an air fryer or in a skillet until they get golden. Season with salt and onion powder. Onion powder tends to burn quickly, I always add it at the end.
  • Serve the chickpeas, potatoes with a few slices of avocado and a scoop of salsa on the side.

Notes

I like to chop my spinach before adding it to the chickpeas, especially if the leaves are bigger. 
Don't cook the black salt, cooking diminishes it's flavor, add it to ready dishes before serving.