High-Protein Chickpea Scramble with Spinach and Rye Bread
A savory and satisfying plant-based scramble, rich in protein and flavor, paired with fresh spinach and wholesome rye bread for a hearty start to the day. This lactose-free option is perfect for a quick and nutritious breakfast.
Ingredients
- Onion30 g
- Garlic5 g
- Spinach75 g
- Chickpea Flour40 g
- Black Salt1 g
- Olive Oil5 ml
- Salt1 g
- Black Pepper0.5 g
- Water80 ml
- Nutritional Yeast5 g
- Turmeric0.5 g
- Rye Bread60 g
Instructions
- 1Step 1
In a bowl, combine 80 grams of chickpea flour, 160 milliliters of water, 10 grams of nutritional yeast, 2 grams of black salt, 1 gram of turmeric, 2 grams of salt, and 1 gram of black pepper. Whisk until a smooth batter forms. (Prep: 2 minutes)
- 2Step 2
Finely chop 60 grams of onion and mince 10 grams of garlic. (Prep: 2 minutes)
- 3Step 3
Heat 10 milliliters of olive oil in a non-stick skillet over medium heat. Add the chopped onion and minced garlic and sauté for 2 minutes until fragrant. (Cook: 2 minutes)
- 4Step 4
Add 150 grams of fresh spinach to the skillet and cook for 1 minute until wilted. (Cook: 1 minute)
- 5Step 5
Pour the chickpea batter into the skillet over the spinach. Let it cook undisturbed for 1 minute until the edges begin to set, then gently scramble with a spatula until cooked through and fluffy, about 2 minutes. (Cook: 3 minutes)
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