Savoury Breakfast Bowl with Chickpeas and Tahini
Golden pan-roasted chickpeas with spinach, cherry tomatoes and avocado, finished with a creamy lemon tahini sauce. Fully plant based, 23 g of protein and 22 g of fibre per serving, ready in just over 20 minutes.
Ingredients
- 180 gchickpeas(canned, drained and patted dry)
- 75 gspinach(young leaf spinach)
- 75 gcherry tomatoes(halved)
- ½avocado(ripe, cut into wedges)
- 13 gtahini
- ¼lemon(juiced, about 20 ml)
- 15 mlwater(cold, for the sauce)
- 5 mlolive oil
- 1 clovesgarlic(finely chopped)
- ½ tspsmoked paprika
- ¼ tspcumin(ground)
- ½ pinchchilli flakes(to taste)
- 5 gsesame seeds(toasted)
- 5 gparsley(roughly chopped)
Instructions
- 1
Whisk the 13 g tahini with the juice of the ¼ lemon and the 15 ml water until you have a smooth, pourable sauce. Season with salt and set aside.
- 2
Heat the 5 ml olive oil in a large pan over medium high heat. Add the 180 g chickpeas and fry for 6 to 8 minutes without stirring constantly, until golden and lightly crisp on the outside.
- 3
Add the 1 cloves garlic, ½ tsp smoked paprika, ¼ tsp cumin and ½ pinch chilli flakes and toast for 1 minute until fragrant. Season with salt and pepper.
- 4
Fold in the 75 g cherry tomatoes and cook for 2 minutes until warm and starting to burst. Then add the 75 g spinach in batches and stir just until it wilts.
- 5
Divide the pan between two bowls, arrange the ½ avocado wedges on top and drizzle generously with the tahini sauce.
- 6
Scatter over the 5 g sesame seeds and 5 g parsley and serve warm straight away.
Nutrition per 100 g
| per 100 g | per serving | |
|---|---|---|
| Energy | 111 kcal | 515 kcal |
| Protein | 5 g | 23 g |
| Carbs | 9 g | 42 g |
| Fat | 7 g | 30 g |
| Fiber | 5 g | 22 g |
Frequently asked
How do the chickpeas get properly crisp?
Pat them dry and fry them in a hot pan with enough room. Stirring constantly stops a crust from forming, so give the pan a shake only every couple of minutes.
Can I prepare this breakfast ahead?
The chickpeas, tomatoes and tahini sauce can be made the night before and keep for three days in the fridge. Add the spinach and avocado just before eating, otherwise they turn soggy and brown.
How can I push the protein higher?
A tablespoon of hemp seeds or a second helping of chickpeas adds roughly 5 g of protein each. If you are not eating fully plant based, top the bowl with a poached egg.
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