Breakfast · Indian · 10 min
Masala Oats Porridge with Spiced Chickpeas and Toasted Almonds
- Calories
- 538
- Protein
- 15g
- Carbs
- 69g
- Fat
- 20g
Ingredients
- 55.4 g rolled oats
- 30.6 g fresh spinach
- 18.4 g agave nectar
- 2 cup water
- 1 pinch salt
- 49 g canned chickpeas
- 19 g slivered almonds
- 1 tsp coconut oil
- 0.25 tsp ground turmeric
- 0.25 tsp ground cumin
- 0.125 tsp chili powder
- 1 tsp lime juice
Method
- 01Bring 2 cups of water to a boil in a small heavy-bottomed pot. Add a pinch of salt and the oats, then reduce heat to a gentle simmer.
- 02Cook the oats for 5-7 minutes, stirring occasionally, until creamy and water is absorbed.
- 03While oats cook, heat coconut oil in a separate small skillet over medium heat. Toast slivered almonds for about 2 minutes until golden and fragrant.
- 04Add drained chickpeas, ground turmeric, ground cumin, and red chili powder to the skillet with almonds. Shake and stir over heat for 2 minutes until warm and coated in spices.
- 05Fold fresh spinach into the hot porridge during the last minute of cooking until just wilted. Remove porridge from heat and stir in agave nectar.
- 06Transfer porridge to a deep bowl, top with spiced chickpeas and toasted almonds, and drizzle with fresh lime juice before serving.
Cook it with the whole plan around it
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