Spiced Chickpea Scramble with Corn Tortillas
Chickpeas crushed and fried with turmeric, cumin and peppers, served on warm corn tortillas — a savoury breakfast with no gluten, dairy, soy or nuts.
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- Prep
- 10 min
- Cook
- 12 min
- Serves
- 1 person
Nutrition per serving
Share of this meal’s energy Daily protein, carb and fat targets aren’t set, so these are shown as this meal’s own split. Fiber is part of carbs, so its bar is measured against the standard 28 g daily value instead.
Calculated from each ingredient's nutrition per 100 g and the grams used, then divided by the servings.
Ingredients (8)
- Cooked chickpeas180 g
- Corn tortillas2 pcs · 48 g
- Bell pepper60 g
- Spinach50 g
- Onion40 g
- Olive oil8 g
- Turmeric1 g
- Ground cumin1 g
Method
- 1
Crush the chickpeas roughly with a fork, leaving about a third of them whole for texture.
- 2
Soften the onion and pepper in the olive oil over medium heat for four minutes.
- 3
Add the chickpeas, turmeric and cumin and fry for five minutes, pressing them into the pan so they catch and colour.
- 4
Fold the spinach through until it wilts, about a minute.
- 5
Warm the tortillas in a dry pan and pile the scramble on top.