Chickpea Breakfast Skillet with Spinach & Tomato
A plant-based, protein-rich breakfast: chickpeas sautéed with spinach, tomato, garlic, and spices for a filling start to the day. Fast, flavorful, and perfect for vegan campers.
Equipment
- Cast iron skillet
- Spatula
- Knife
- Cutting board
Ingredients
- 1 can chickpeas 15 oz, drained and rinsed
- 1 roma tomato diced
- 2 cups baby spinach
- 2 cloves garlic minced
- 2 tbsp olive oil
- 1/2 tsp ground cumin
- 1/4 tsp smoked paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup fresh parsley chopped
Instructions
- Heat olive oil in skillet over medium fire or stove.
- Add garlic, sauté 1 minute until fragrant.
- Add tomato, cumin, and paprika; cook 2 minutes.
- Stir in chickpeas, salt, and pepper. Sauté 5–6 minutes until chickpeas begin to crisp.
- Add spinach and cook until wilted.
- Serve hot, topped with fresh parsley.
Notes
Chickpeas are sturdy for packing and keep well outside the cooler. Serve over toast for extra calories on big days.