Sometimes you just want a hot, filling breakfast. Something that really fills you up and keeps you happy until lunchtime. Beans on toast is a classic combo especially in UK and it is definitely one of my favorite breakfasts. This version with chickpeas is not traditional at all, but is Oh-So-Good.
It slightly reminds me of scrambled eggs on toast, but so much better and healthier. Make the whole recipe on the weekend and add to toast throughout the week to save time in the morning.
- 1 red onion cut into large cubes
- 2 Tbps olive oil
- 3 cups cooked chickpeas (2 cans)
- 1 tsp salt
- 1/2 tsp ground pepper
- 1/4 tsp turmeric
- 3 cloves garlic
- handful of baby spinach
- juice of 1/2 a lemon
- 2 slices of toast (I like Ezekiel bread,but whatever floats your boat)
Sauté the red onion in 1 Tbsp of olive oil until translucent. Add the chickpeas, salt, pepper, and turmeric and heat through. Use a sturdy fork or potato masher to smash the chickpeas until no whole chickpeas remain.
Push the chickpeas off to the side of the skillet and add the other tablespoon of oil to the empty space. Sauté the garlic in the oil for about 30 seconds. Add the handful of spinach and cook until wilted. Turn off heat and squeeze the lemon juice into the skillet. Stir everything up. Serve spread on toast, over home fries, or maybe even in a tortilla. Use your imagination.
I like it on toast with a drizzle of tahini and tomato slices as you can see pictured above.