Spiced Chickpea “Scramble” with Garlicky Spinach

Name: Spiced Chickpea “Scramble” with Garlicky Spinach
Prep time: 20 min
Yield: 2 servings
Ingredients: 1 chickpeas; ½ tsp garlic powder; ½ tsp onion powder; ½ tsp ground cumin; ½ tsp ground coriander; ¼ tsp cayenne pepper; A pinch of kala namak; ½ tsp kosher salt; Freshly; 2 tbsp extra virgin olive oil; 5 oz good-quality creamy vegan yogurt; 1 small lemon; ¼ tsp kosher salt; 1 tsp red pepper flakes; 3 fat garlic cloves; 4 oz baby spinach; 2-3 Pickled Onions; 2-3 Pickled Onions; 2-3 Toasted bread of choice or leftover cooked grains or rice to serve

👥 2 servings

🍽️ main

⏱️ Prep: 20 minutes

🥗 Vegan

🗣️ English (detected)

#main #spiced #chickpea #scramble #vegan #meal-prep

From: Ian Seddon's Cookbook

🥘 Ingredients

chickpeas 1
garlic powder ½ tsp
onion powder ½ tsp
ground cumin ½ tsp
ground coriander ½ tsp
cayenne pepper ¼ tsp
A pinch of kala namak
kosher salt ½ tsp
Freshly
extra virgin olive oil 2 tbsp
good-quality creamy vegan yogurt 5 oz
small lemon 1
kosher salt ¼ tsp
red pepper flakes 1 tsp
fat garlic cloves 3
baby spinach 4 oz
Pickled Onions 2-3
Pickled Onions 2-3
Toasted bread of choice or leftover cooked grains or rice to serve 2-3

📝

If you feel comfortable multitasking, slice the garlic while the chickpeas cook. If you don’t have leftover or ready-to-heat grains or rice, start the recipe by cooking 3/4-1 cup dry rice according to your preferred method, referring to The Grains & Starches Handbook for ratios and cook times. Storage: Store the Yogurt Sauce, garlic spinach, and cooked chickpeas separately in airtight containers for 3 to 4 days. Reheat the scramble and spinach in a nonstick frying pan or in the microwave, and assemble with the Yogurt Sauce and any desired toppings right before serving. Nutrition boost: For even more greens, use a bit more spinach, and/or serve with Roasted Sweet Potatoes.

1

Gather: chickpeas . For the spice blend: garlic powder , onion powder , ground cumin , ground coriander , cayenne pepper , A pinch of kala namak , kosher salt , Freshly cracked black pepper, extra virgin olive oil . For the yogurt sauce: good-quality creamy vegan yogurt , small lemon , kosher salt , red pepper flakes , fat garlic cloves , baby spinach . For the for serving:: Pickled Onions , Pickled Onions , Toasted bread of choice or leftover cooked grains or rice to serve .
2

Transfer the chickpeas to a kitchen towel and dry off to remove excess moisture. Add the chickpeas to a food processor and pulse (don’t blend continuously!) several times until they’re in small crumbles (it’s okay if some chickpeas are left whole). Don’t keep blending until it turns into a paste!
3

In a small bowl, mix together all of the listed ingredients for the Spice Blend.
4

Heat 1 tbsp of olive oil in a large frying pan over medium-high heat. Once shimmering, add the blitzed chickpeas and toss to coat in the oil. Fry until golden brown and crisp, stirring only every 2 minutes, for a total of about 8 minutes.
5

While the chickpeas cook, make the Yogurt Sauce. In a shallow serving bowl, mix together the yogurt, 1 tbsp lemon juice, 1/4 tsp kosher salt, pepper to taste, and red pepper flakes, if desired. Taste, adding more salt, lemon juice, or chili flakes as desired.
6

Once the chickpeas are golden brown and crisp, add in 1 tsp of olive oil plus the Spice Blend. Toss to coat the chickpeas, stirring constantly for 30 seconds .
7

Transfer cooked chickpeas on top of the prepared Yogurt Sauce (or keep separate if storing leftovers).
8

Return the large frying pan to the stove and lower to medium heat. Add a drizzle more of olive oil, followed by the garlic. Cook, stirring frequently, for 1 ½ minutes, until just turning golden. Add in the spinach and briefly stir-fry just until wilted.
9

Top the yogurt and chickpeas with the spinach and garlic. Finish with Pickled Onions or sauerkraut, if using. Serve bread/grains on the side.

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