CHICKPEA SCRAMBLE

This is such an easy go to breakfast dish.  Have some chickpeas, (canned garbanzo or ones that you cooked), a bit of spinach, some spices and you're good to go.  Serve it with some smokey roasted new potatoes, whole wheat toast with my oil-free cream cheeze and you've got a meal.

15 oz can of chickpeas/garbanzo beans, rinsed well if canned
1/2 teaspoon of garlic powder
3/4 teaspoon of onion powder
1/2 cup no salt vegetable broth (Roasted Vegetable Stock)
1-2 cups organic baby spinach
1/2 teaspoon black salt (or sea salt if you don't have it)
1/2 teaspoon crushed black pepper
*optional add sauteed mushrooms and onions (about 1/4 cup of each)

Rinse chickpeas well and mash, leaving some of them crushed but not completely mashed for texture.
Add the chickpeas to a heated non-stick pan.  Add the spices and vegetable stock and stir well.  Add the baby spinach and cover until the spinach begins to wilt...about 1 minute.  Keep cooking until you get the desired consistency...not floating in liquid but not too dry either.

Serve with your favorite hot sauce

The potatoes were red, purple and white baby new potatoes that were previously boiled whole and quartered for this dish.  I heated a non-stick pan and added the potatoes.  When they became caramelized on two sides, I added 1/2 teaspoon of smoked paprika, a pinch of sea salt and 1/4 cup of Vegetable Stock.   Stir the potatoes until mixed well and cook until the stock evaporates.