Scrambled Chickpea Breakfast

La Cocina Goya

Share this video using:

Subscribe

Go To Recipe Page
  • Ingredients
  • Directions

Ingredients

Hide Products

1 can (15.5 oz.)

GOYA® Chick Peas, drained and rinsed

1 tsp.

ground turmeric

4 slices

GOYA® Serrano Ham, chopped

4

green onions, thinly sliced

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 slices

whole wheat bread, toasted, optional

What's this?

About

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!

Directions

Kitchen View

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).

What's this?

Recipe Tags

Appetizers & Snacks Breakfast & Brunch Salads Main Dishes Side Dishes Desserts & Drinks BBQ & Grilling Game Day Movie Night CIA Recipes Main Dishes Side Dishes Salads Desserts & Drinks Appetizers & Snacks Caribbean Mexico South America Central America Spain Under 20
Return

Kitchen View

Print