Description
A nutritious and satisfying vegan breakfast dish with chickpeas, fresh vegetables, and spices, ready in under 30 minutes.
Ingredients
Scale
- 2 14-ounce cans chickpeas (garbanzo beans)
- 1 large onion
- 1/2 small red pepper
- 2 Roma tomatoes
- 4–6 mushrooms
- 2–1/2 teaspoons Italian seasoning
- 1 teaspoon dried dill
- 3/4 cup spinach, chopped
- 3–4 tablespoons water
- Salt and freshly ground black pepper to taste
Instructions
- Heat oil in a skillet over medium heat, then sauté the chopped onion and red pepper until they become tender and translucent, about 5 minutes.
- Add sliced mushrooms, diced tomatoes, and water. Cook for another 3-4 minutes until the mixture achieves a stew-like consistency, with the tomatoes breaking down.
- Stir in Italian seasoning, dried dill, and freshly ground black pepper to infuse the dish with flavor.
- Add the chickpeas, mashing about 1/4 of them to create a creamy texture. Cook for an additional 2-3 minutes, adding another tablespoon or two of water if needed for moisture.
- Finally, toss in the chopped spinach and cook for another minute, just until wilted.
Notes
Prep all ingredients beforehand to streamline the cooking process. Avoid rushing the sauté for optimal flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Sautéing
- Cuisine: Vegan
Nutrition
- Serving Size: 1 plate
- Calories: 360
- Sugar: 4g
- Sodium: 400mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 12g
- Protein: 18g
- Cholesterol: 0mg