Chickpea scramble & hash browns

• Vegan
• Gluten free

• Produce

  • 2 big handfuls Baby spinach, leaves
  • 1 1/2 cups Chickpeas
  • 1 clove Garlic
  • 1/3 cup Onions
  • 2 Russet potatoes, small

• Condiments

  • 1/2 tsp Lemon juice

• Baking & Spices

  • 1/2 tsp Nutritional yeast flakes
  • 1 Pepper
  • 1 Pinch Salt
  • 1 Salt & pepper
  • 1 Pinch Turmeric

• Oils & Vinegars

  • 1 tsp Canola oil, organic
  • 1/2 tsp Olive oil, Extra Virgin

Found on cadryskitchen.com

Description

Ingredients

• 2 small Russet potatoes
• 1 teaspoon organic canola oil
• Salt & pepper, to taste
• 1/2 teaspoon extra virgin olive oil
• 1/3 cup chopped onions
• 1 clove garlic, minced
• 1 1/2 cups chickpeas, drained and rinsed
• 1/2 teaspoon lemon juice
• 1/2 teaspoon nutritional yeast flakes
• Pinch of turmeric (for color)
• Pinch of salt
• 2 big handfuls baby spinach leaves
• Pepper, to taste

Directions

• Using the food processor with the shredder plate, shred 2 potatoes (or grate the potatoes by hand). Cover the shredded potatoes in water and soak them for 5 to 10 minutes. Drain and rinse the shredded potatoes in a sieve, and move them to a clean dish towel. Ring the dish towel completely to remove any extra moisture from the potatoes.
• Heat a non-stick skillet to a medium-high heat and add oil. Add the potatoes in an even layer across the skillet. Brown the potatoes on one side for 9 to 10 minutes. Flip the hashbrowns and cook for another 6-8 minutes, until brown on that side as well. Add salt and pepper to taste.
• Heat a skillet to a medium heat with extra virgin olive oil. Sauté onions and garlic for about 5 minutes, until translucent and browning slightly.
• Add chickpeas to the skillet and continue cooking until warmed through. Use a fork to smash some of the chickpeas.
• Add lemon juice, nutritional yeast flakes, turmeric, and salt to chickpeas and combine. Add a splash of water, if necessary, to keep the chickpeas from sticking.
• Add spinach to skillet, combine with the chickpeas, and allow the spinach to wilt.
• Taste the scramble and add more salt, lemon juice, or nutritional yeast flakes, if desired. Add pepper to taste.