Do Ahead or Delegate: Chop the onion, peel the garlic, peel and chop the potatoes (and store the white potato submerged in water for up to one day to prevent browning), chop the baby spinach, or fully prepare and refrigerate or freeze the dish.
Scramble Flavor Booster: Add an extra 1 tsp. of curry powder or serve with harissa.
Tip: Do you have some additional russet or sweet potatoes in your kitchen? Make potato chips with them! They’re tasty and satisfyingly crunchy, but better for you and less expensive than bagged chips at the grocery store. Check out The The Scramble’s recipe for baked potato chips.
Video: Watch Jessica make this on Facebook Live!
Nutritional Information Per Serving (% based upon daily values): Calories 246, Total Fat: 8g, 13%; Saturated Fat: 1g, 5%; Cholesterol: 5mg, 2%; Sodium: 651mg, 27%; Total Carbohydrate: 34g, 11%; Dietary Fiber: 6g, 23%; Sugar: 5g; Protein: 10g
Want to make chickpeas from scratch? Check out our post on how to make beans in the slow cooker or Instant Pot pressure cooker.
Like this recipe? Check out The Scramble’s family-friendly meal plans to see just how simple getting dinner on the table can be!