Savoury Oats with Chickpeas, Spinach & Olive Oil
Breakfast · International · Ready in 14 min · Serves 2
Oats cooked savoury with chickpeas, wilted spinach and blistered tomatoes. One pan, 681 calories, 21g of fibre and fourteen minutes.
Per serving
- Calories
- 681
- Protein
- 25 g
- Carbs
- 89 g
- Fat
- 25 g
- Fibre
- 21 g
Vitamins and minerals, % of a day’s needs
- Iron48%
- Vitamin D0%
- B120%
- Zinc45%
- Magnesium51%
- Omega-322%
- Folate44%
- Calcium19%
- Potassium29%
- Vitamin C35%
- Riboflavin13%
Worked out from the ingredients. How we work out our numbers
Ingredients
- 120 g Oats
- 400 g Chickpeas, drained
- 120 g Fresh spinach
- 30 ml Olive oil
- 150 g Cherry tomatoes
- 2 whole Garlic
- 1 tsp Ground cumin
- 20 ml Lemon juice
- 0.8 tsp Salt
- 0.5 tsp Black pepper
Method
- 1
Halve the 150g of cherry tomatoes and finely slice the 2 cloves of garlic.
- 2
Heat 30ml of olive oil in a wide pan over medium-high heat and cook the halved tomatoes with the sliced garlic for 3 minutes, until the tomato skins wrinkle and begin to catch.
- 3
Add the 120g of oats, the 400g of drained chickpeas, 1 teaspoon of ground cumin and 400ml of water. Drop to medium heat and cook for 5 minutes, stirring, until the oats are tender and the pan is thick rather than soupy.
- 4
Stir in the 120g of fresh spinach a handful at a time and cook for 1 minute more, until it has just collapsed and turned dark green.
- 5
Off the heat, stir through 20ml of lemon juice, three quarters of a teaspoon of salt and a half teaspoon of black pepper. Divide between 2 bowls.
