Name: Curd and Chickpea Scramble with Toasted Seeds
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1/2 cup Canned Chickpeas, rinsed; 50g Paneer, crumbled; 45g Plain Greek Yogurt (Curd); 1 tbsp Pumpkin Seeds; 2 cups Fresh Spinach; 1/2 cup Diced Red Bell Pepper; 1 tsp Extra Virgin Olive Oil; 1/2 tsp Ground Turmeric

Nutrition

Per serving

440 calories

Protein: 26g; 23% of calories
Carbs: 33g; 29% of calories
Fat: 24g; 48% of calories

Ingredients

8 items

Instructions

Prep 10 min · Cook 30 min

Place the pumpkin seeds in a small dry skillet over medium heat and toast for 2-3 minutes until golden and fragrant, then set aside.
In the same skillet, heat the olive oil and add the diced red bell peppers, sautéing for 3 minutes until they begin to soften.
Add the rinsed chickpeas and crumbled paneer to the skillet, sprinkling the ground turmeric over the top.
Cook the mixture for 5 minutes, stirring occasionally, until the paneer is heated through and the chickpeas are lightly browned.
Toss in the fresh spinach and stir for 1 minute until the leaves are just wilted.
Transfer the scramble to a bowl and top with a dollop of the plain curd and the toasted pumpkin seeds.

Nutrition

Ingredients

Instructions

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