Beans for breakfast during the winter or summer; it is a great way to start your day with a quick, simple, protein and fiber rich breakfast. This recipe is inspired by Ful Mudammas, Neevik, Lablabi or a favorite beans on toast, it is completely versatile so feel free to substitute and legume, lentil, veggies or greens you have on hand.


  • Olive oil
  • 1/2 red onion - thinly sliced
  • 1 tsp ginger - chopped
  • 2 clove garlic - chopped
  • 1 tablespoon tomato paste
  • 1 can chickpeas
  • 2 tsp cumin
  • pinch chili flake (optional)
  • 1 tsp sweet paprika
  • 2 c water
  • Large handful of spinach
  • Dash of lemon juice
  • Salt & pepper to taste


  1. To start, sweat onion over medium heat for 6 minutes.
  2. Add garlic and ginger, sweat for 3 minutes. Stir in tomato paste, chickpeas and paprika.
  3. The bring to boil, then lower to a medium heat and simmer for 10 minutes.
  4. Lastly, add spinach, lemon juice and season to taste. Serve straight away.

Serving options: Pita / crusty bread / rice / quinoa Garnish: Cilantro / sesame seeds / toasted almonds / avocado / lemon or lime wedge

Try just one meal #WorldMeatFreeWeek

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