Ingredients

• 1 can Chickpeas (drained and rinsed)
• 1-1/2 tbsp Nutritional Yeast
• 1/2 tsp Turmeric
• ½ Onion (finely diced)
• 1 cup Mushrooms (sliced)
• 2 Cloves Garlic (minced)
• ½ Red Bell Pepper (sliced)
• Salt & Black Pepper (to taste)
• 1 cup Baby Spinach (chopped)
• ½ Avocado (sliced)
• 1/2 cup Cherry Tomatoes (sliced in half)

Directions

1. Place the chickpeas in a small bowl and mash with a fork to the point where they are broken apart but pieces still remain. Add in the nutritional yeast and turmeric, mix to combine.
2. Heat a medium non-stick pan over medium high heat. Add the onions and mushrooms, cook for 3-4 minutes. If the onions are sticking to the pan, add a splash of water. Add garlic and bell pepper and saute for another 4-5 minutes or until onions are translucent. Remove from the pan and set aside.
3. Add the mashed chickpeas to the pan. Heat for 4-5 minutes stirring frequently.
4. Return the veggies to the pan. Add the salt & pepper, tasting and adjust seasoning as needed. Add the spinach and cook until the spinach wilts.
5. Garnish each serving with avocado slices and cherry tomatoes. Enjoy!

Tips

If you like spice, serve with hot sauce, cayenne pepper or chili flakes. This recipe is delicious with curry powder as well!

This recipe will keep in the fridge for 3-4 days. Leftovers will pair well with leftover brown rice or quinoa.