Serves
2
Chickpeas and Edamames on Toast
A great higher protein vegan breakfast, brunch or lunch. Really simple and lovely warm and filling recipe.
Ingredients
- 2 tsp olive oil
- 1 small red onion, finely diced
- 2 cloves garlic, finely chopped
- 1 tsp paprika
- 1/2 tsp cinnamon
- 1 can chopped tomatoes
- 1 can chickpeas, drained
- 100g frozen edamame beans
- 4 slices of sourdough bread (50g per slice)
- 1 tbsp fresh parsley
- 6 kalamata olives, chopped
Directions
- In a deep pan, add the oil, onion and garlic. Stir on high heat until the onion softens. Add the paprika and cinnamon and stir for 1 minute. Add the chopped tomatoes, chickpeas and edamame beans and stir. Turn heat to a simmer and cook for 5 minutes.
- While this simmers, toast your bread. Pop on your plates and top with the chickpea and edamames mix. Sprinkle over the parsley and olives. This also goes well with hot sauce.
- Kcal: 579
- Protein: 25g
- Fat: 18g
- Carbs: 68g
- Fibre: 17g
