YOUR SOLIN GENERATED RECIPE
Creamy Spiced Chickpea Scramble
Pan-seared chickpeas and eggs whisked with creamy Greek yogurt and vibrant turmeric for a golden, protein-packed scramble.
INGREDIENTS
0.5 cup canned chickpeas
3 large eggs
0.5 cup non-fat Greek yogurt
1 oz feta cheese
1 cup fresh baby spinach
1 tsp extra virgin olive oil
0.25 tsp ground turmeric
0.25 tsp ground cumin
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Rinse and drain the canned chickpeas thoroughly, then pat them dry with a clean kitchen towel to ensure they crisp up in the pan.
In a medium bowl, whisk together the eggs and non-fat Greek yogurt until the mixture is smooth and completely combined.
Heat the extra virgin olive oil in a non-stick skillet over medium heat.
Add the chickpeas to the skillet along with the turmeric, cumin, sea salt, and black pepper.
Sauté the chickpeas for 3-4 minutes until they are slightly crisp and the spices become fragrant.
Add the fresh baby spinach to the pan and toss for 1 minute until it just begins to wilt.
Lower the heat to medium-low and pour the egg and yogurt mixture over the chickpeas and spinach.
Gently stir the mixture with a spatula, cooking slowly until the eggs are soft and creamy but fully set.
Remove from heat, sprinkle the crumbled feta cheese over the top, and serve immediately.