Chickpeas & Herbs on Toast for Breakfast

When I was a kid, I ate cereal for breakfast everyday of my life, except Sundays, when my father made us omelets.

Each of the 3 children chose their own cereal, so we had our very own box.

My choice was usually Sugar Corn Pops (with the cowboy on the box). My sister liked Frosted Lucky Charms, and my brother chose Frosted Flakes.

After I got married, I never ate a bowl of cereal again. It got me thru my formative years, all that sugar and fortified whatever, but my eating habits have drastically changed.

Who would have thought that I would be eating avocado on toast 3 times a week, or a 7 minute egg with leftover veggies from the night before........and I certainly never thought I would be eating garbanzo beans for breakfast.

If you feel funny about changing up your normal breakfast, then make this for lunch instead. :)

Chickpeas & Herbs on Toast: (adapted from Bon Appetit)

1 can of chickpeas, rinsed and drained
3 cloves garlic, minced
1 tsp cumin or smoked paprika (pimenton)
a dash of hot pepper flakes
sea salt & pepper
olive oil
parsley & chives (any fresh herb is fine)
spinach leaves or arugula

Heat olive oil in a heavy skillet and cook the chickpeas on medium heat for about 10 minutes until they start to brown.
Add in the cumin and/or pimenton.

Add in the garlic at the end of cooking, so it doesn't burn.

At the last second, throw in the spinach or arugula leaves just to wilt.

Season w/ sea salt & pepper.

Serve on toast w/ a fried egg.

Have a good day. :)