Description
This Vegan Breakfast Skillet is a quick and satisfying meal that combines creamy chickpeas with vibrant vegetables, perfect for busy mornings.
Ingredients
Scale
- 2 14-ounce cans chickpeas (garbanzo beans)
- 1 large onion, chopped
- 1/2 small red pepper, diced
- 2 Roma tomatoes, diced
- 4–6 mushrooms, sliced
- 2–1/2 teaspoons Italian seasoning
- 1 teaspoon dried dill
- 3/4 cup spinach, chopped
- 3–4 tablespoons water (add more if needed)
- Salt and freshly ground black pepper to taste
Instructions
- Heat oil in a skillet over medium heat, then sauté the chopped onion and red pepper until they become tender and translucent, about 5 minutes.
- Add sliced mushrooms, diced tomatoes, and water. Cook for another 3-4 minutes until the mixture achieves a stew-like consistency.
- Stir in Italian seasoning, dried dill, and freshly ground black pepper to enhance the dish’s flavor.
- Add chickpeas, mashing about 1/4 of them for a creamy texture. Cook for an additional 2-3 minutes, adding more water if needed.
- Toss in the chopped spinach and cook for another minute until wilted. Serve hot.
Notes
For a balanced meal, serve with oven-roasted potatoes, avocado, and salsa. Adjust water based on desired sauce consistency.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Sautéing
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 5g
- Sodium: 400mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 0mg