20241203 #breakfastdiary 1251, -4°C/cloudy

20241203 #breakfastdiary 1251, -4°C/cloudy The onion, tomato, and spinach used in today's breakfast each cook at a different pace, so if you throw them all in one pot at once, some end up overcooked and mushy while others stay undercooked and grassy-tasting — a total flop. Chickpeas even need to be soaked in water for at least a night before you can cook them. Everything has its own pace. Probably not just ingredients. A morning plate of spinach and chickpeas

Spinach, 1/2 onion, 1 cup chickpeas, 1 tomato, (dressing) 3T olive oil, 1T white wine vinegar, 1t whole grain mustard 👉Like this 1. Soaked the chickpeas in water last night before bed. In the morning, boil them in salted boiling water. 2. Heat a pan with olive oil and sauté onion sliced lengthwise along the grain. Set aside once translucent. 3. Cut the tomato into bite-size pieces and sauté with salt salt, pepper pepper. (Only the tomato gets seasoned.) Set aside. 4. Add the boiled chickpeas to the pan and sauté briefly. Coat lightly with olive oil and set aside. 5. In the hot pan, add the spinach, drizzle a little olive oil, and cook only until just wilted from the residual heat. 6. Arrange the onion, spinach, tomato and chickpeas on a plate and drizzle with vinaigrette dressing. #breakfast #recipe #miraclemorning #salad