Bettina's Chickpea Scramble

Bettina's Chickpea Scramble

CHICKPEA SCRAMBLE FROM '7 DAY VEGAN CHALLENGE' BY BETTINA CAMPOLUCCI BORDI 

'Such a brilliant, filling meal – with plenty of delicious veggies and made in no time! You can serve it for breakfast, lunch or dinner – whatever floats your boat. ' - Bettina x

Makes 2 / Ingredients:

2 tablespoons olive oil

1 small or ½ leek, green and chopped

½ red bell pepper, finely diced

240g tinned chickpeas, drained 

1 tablespoon sweet paprika

1 pinch of chilli flakes

Salt and freshly cracked black pepper

100g spinach leaves

Cherry tomatoes, toast and avocado slices to serve

Method:

Put a large saucepan over a medium heat and add the olive oil, leek and pepper and fry for about 5–10 minutes until soft and lightly browned. 

Put half the chickpeas into a blender and blitz, then add to the pan with the remaining unblended chickpeas, stir well and simmer for another few minutes until heated through. 

Sprinkle in the paprika and chilli and season with salt and pepper to taste. 

Finally add the spinach and let it wilt into the mixture. 

This is great served with fresh cherry tomatoes, toast and slices of avocado. 

Discover more about Bettina, her new book and delicious creations here! BETTINA'S KITCHEN