Smoky Paprika Chickpea Scramble

1. Prepare the Chickpeas

1. Place the drained chickpeas into a wide bowl.
2. Using a potato masher or the back of a sturdy fork, press down lightly to crush about two-thirds of the chickpeas, leaving some whole for texture.

2. Sauté the Aromatics

1. Heat 2 tablespoons of olive oil in a wide non-stick skillet or frying pan over medium heat.
2. Add the diced red onion and cook for 3 to 4 minutes until soft and translucent.
3. Stir in the minced garlic, smoked paprika, ground cumin, turmeric, and chili flakes (if using). Cook for 30 to 45 seconds until fragrant, taking care not to scorch the spices.

3. Cook the Scramble

1. Add the crushed chickpeas to the skillet along with the halved cherry tomatoes, salt, black pepper, and nutritional yeast.
2. Pour in 3 tablespoons of water to create a light saucy glaze that binds the spices to the chickpeas.
3. Cook, stirring frequently, for 4 to 5 minutes until heated through and the tomatoes start to soften slightly.

4. Wilt the Greens & Finish

1. Add the baby spinach in two batches, folding it through the warm chickpea mixture until just wilted, about 1 to 2 minutes.
2. Remove the pan from the heat and stir in the fresh lemon juice.
3. Taste and adjust with extra salt or black pepper if needed.

5. Plate and Serve

1. Toast the sourdough slices until crisp and golden.
2. Spoon the warm, spiced scramble generously over or beside the toast.
3. Garnish with chopped fresh parsley and serve immediately.