High-Protein Chickpea Scramble

1 tsp. coconut oil

½ white onion (finely chopped)

½ tsp. turmeric

½ tsp. paprika

1 tsp. ground cumin

150g (drained ) tinned chickpeas

2 tbsp. hummus

Pinch sea salt and black pepper

4 portobello mushrooms

10-15 vine-ripened tomatoes

1 avocado

2 slices toasted sourdough bread

Method:

• First, prepare the chickpeas. Pour the chickpeas into a small bowl with 1-2 tbsp. of the chickpea brine. Mash with a fork, leaving a few chickpeas whole. Set aside.

• Heat the coconut oil in a frying pan on a medium to high heat. Once melted, add the chopped onion and fry for 3-4 minutes until golden.

• Add the spices and fry for 30 seconds while stirring. Now add the mashed chickpeas and fry for 3-4 minutes, stirring occasionally. Remove from the heat and stir through the hummus, then set aside.

• Brush the portobello mushrooms with a little olive oil and season with salt and pepper. Now pop the portobello mushrooms and tomatoes onto a tray and under the grill for 5-7 minutes on high.

• Once all components are ready, serve on a plate with sliced avocado and toasted sourdough bread.