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Potato Chickpeas Breakfast

Potato Chickpeas Breakfast recipe

Chickpeas are a great source of plant-based protein and are commonly used in Mediterranean and Middle Eastern cuisines.

This is vegan, gluten free and high protein recipe. Dish can be prepared in 35 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 10.

Cooking Method ,
Cuisine
Courses , ,
Difficulty Intermediate
Time
Prep Time: 10 min Cook Time: 20 min Rest Time: 5 min Total Time: 35 mins
Servings 2
Calories 700
Best Season Suitable throughout the year
Ingredients
  • 200 gram Potatoes
  • 150 gram Chickpeas
  • 1 medium Onion
  • 2 clove Garlic
  • 2 tablespoon Olive oil
  • 1 teaspoon Paprika
  • 1 teaspoon Cumin
  • 1 teaspoon Salt
  • 1 teaspoon Black pepper
  • 2 tablespoon Fresh parsley
Instructions
  1. Boil the potatoes until tender. Drain and let them cool. Cut into small cubes.
  2. In a large frying pan, heat olive oil over medium heat. Add chopped onion and minced garlic. Cook until onion is translucent.
  3. Add the boiled potatoes and chickpeas to the pan. Sprinkle with paprika, cumin, salt, and black pepper. Stir well to coat.
  4. Cook for about 10 minutes, stirring occasionally, until the potatoes and chickpeas are golden brown and crispy.
  5. Garnish with fresh parsley before serving.
Nutrition Facts

Servings 2

Amount Per Serving
Calories 350kcal
% Daily Value *
Total Fat 8g13%
Total Carbohydrate 55g19%
Sugars 7g
Protein 12g24%

* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.

Read it online: https://for-vegan.com/recipe/potato-chickpeas-breakfast/