“Vegan Spanish Brunch Delight: Savory Chickpea Tortilla & Almond Croissants”

Allergens

N/A

Ingredients

• 1 cup chickpeas, soaked overnight
• 2 cups vegetable broth
• 1 small yellow onion, finely chopped
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1/4 cup fresh parsley, chopped
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• Salt and pepper, to taste
• Olive oil, for cooking
• 8 almond croissants (store
• bought or homemade)

Instructions

1. Drain and rinse the chickpeas. In a blender, combine chickpeas, vegetable broth, onion, garlic, red bell pepper, parsley, paprika, cumin, salt, and pepper. Blend until smooth.
2. Heat 2 tablespoons of olive oil in a non stick skillet over medium heat. Pour the chickpea mixture into the skillet and cook for about 10 minutes, stirring occasionally, until the mixture thickens.
3. In another skillet, warm the almond croissants for 5 minutes in the oven at 350°F (175°C) or in a toaster, until golden brown and flaky.
4. To serve, cut the Savory Chickpea Tortilla into wedges and place on a plate. Arrange the Almond Croissants around the tortilla. Garnish with additional parsley and a drizzle of olive oil.

Chef’s Insight

The blend of flavors in this dish represents the rich culinary heritage of Spain while embracing plant-based ingredients for a contemporary twist.

Notes

Serve with a side of vegan tomato and cucumber salad for an additional refreshing touch.