Florentine Chickpea Breakfast Toasts
Florentine Chickpea Breakfast Toasts serves: 4 servings
Prep Time: 10 minutes | Cook Time: 5 minutes | Total Time: 15 minutes
Ingredients:
- Two 15-oz (425-g) cans chickpeas, drained and rinsed
- 2 Tbsp olive oil
- 1 shallot, finely chopped (about 1/4 cup or 40 g)
- 1 garlic clove, minced
- 1/2 tsp salt
- 1/2 tsp Italian seasoning
- 1/4 tsp black pepper
- 1/4 tsp ground turmeric
- 1 bunch fresh spinach, roughly chopped (about 5-6 cups or 175-210 g)
- 1/4 cup (60 ml) low-sodium vegetable broth
- 8 slices gluten-free bread, toasted
Instructions:
- Read through recipe and put all ingredients in your work area before starting your prep.
- In a large bowl, place chickpeas and mash with a fork or potato masher until most of the individual chickpeas have been smashed. It’s okay if a few chickpeas are left whole, but the majority should be broken down. Set aside.
- In a large pan, heat oil over medium heat. Add shallot and garlic and cook 1 min. Add chickpeas, salt, Italian seasoning, black pepper and turmeric and stir to combine, cooking an additional 2 min. Add spinach and broth and cook 2–3 min more, or until spinach has totally wilted and all ingredients are heated through. Remove from heat.
- Divide a 3/4-cup portion between 2 slices toasted gluten-free bread. Repeat with remaining ingredients to form 8 open-faced toasts topped with chickpea scramble. Season with additional salt and black pepper to taste, if desired. Enjoy immediately.
Notes:
Storage tip: Chickpea scramble will keep in an airtight container in the refrigerator for up to 5 days.
Reheating tip: In a pan over medium-low heat, reheat chickpea scramble with 1–2 tsp low-sodium vegetable broth or water for several minutes, or until heated through.
Nutrition Information Per Serving:
421 calories, 14.7 g total fat, 1.6 g saturated fat, 3.2 g polyunsaturated fat, 8 g monounsaturated fat, 0 mg cholesterol, 901 mg sodium, 407 mg potassium, 61.2 g total carbohydrates, 11 g fiber, 9.4 g sugar, 13.6 g protein, 12% calcium, 18% iron
