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.

Ingredients

• 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

Method

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