skish
IT

Warm rosemary chickpeas with spinach and toast

Chickpeas sautéed with garlic and rosemary plus wilted spinach: a warm vegan breakfast.

  • 12 min
  • 1 serving
  • Vegan
  • Italian cuisine
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Warm rosemary chickpeas with spinach and toast

Per serving

Calories
352 kcal
Protein
15.2 g
Carbohydrates
55.8 g
Fat
9.2 g

Values computed from the ingredients with USDA FoodData Central and the CREA tables.

Ingredients

For 1 serving

  • Cooked chickpeas100 g
  • Spinach100 g
  • Garlic1
  • Rosemaryto taste
  • Bread40 g
  • Extra virgin olive oil6 g
  • Saltto taste

Contains: gluten,

Method

  1. Rinse and drain the chickpeas; wash the spinach and drain it well; crush the peeled garlic clove.
  2. Heat the oil in a pan over medium heat with the garlic and rosemary for 1 minute, until fragrant; add the chickpeas and sauté for 4 minutes, until hot and lightly golden.
  3. Add the spinach and stir for 2–3 minutes, until wilted; season with salt and remove the garlic.
  4. Meanwhile, toast the bread for 2–3 minutes, until crisp, and serve it with the chickpeas and spinach.

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