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Enjoy this delicious breakfast! Creamy GOYA® Chick Peas mix with sautéed GOYA® Serrano Ham and spinach for a hearty breakfast scramble, a great way to start the day!
Ingredients
1 can (15.5 oz.)
GOYA® Chick Peas, drained and rinsed
2 tbsp.
GOYA® Lime Juice
1 tsp.
ground turmeric
4 slices
GOYA® Serrano Ham, chopped
4
green onions, thinly sliced
2 tsp.
GOYA® Minced Garlic
2
chipotle peppers, from 1 (12 oz.) can GOYA® Chipotle Peppers in Adobo Sauce, finely chopped, optional
4 cups
loosely packed baby spinach or kale
8
GOYA® Corn Tortilla, warmed
8 slices
whole wheat bread, toasted, optional
Directions
Step 1
In bowl, mash half of the chickpeas; add remaining chickpeas, lime juice, Adobo seasoning and turmeric, tossing well.
Step 2
Heat oil in large skillet set over medium heat; cook Serrano ham, green onions and garlic for 3 to 5 minutes or until softened and starting to brown.
Step 3
Stir in chickpea mixture and chipotles (if using). Cook for 2 to 3 minutes or until well coated. Stir in spinach; cook for 2 to 3 minutes or until starting to wilt. Serve with corn tortillas or whole wheat toast (if using).
New from Goya
Recipe Tags
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