Portuguese Chickpea & Kale Breakfast Skillet with Crispy Tempeh & Cilantro-Lime Drizzle

Name: Portuguese Chickpea & Kale Breakfast Skillet with Crispy Tempeh & Cilantro-Lime Drizzle
Prep time: 12 min
Cook time: 18 min
Total time: 30 min
Yield: 1 servings
Ingredients: 100 g tempeh; 0.75 cup canned chickpeas; 1.5 cups fresh kale; 0.5 cup diced tomatoes (canned); 0.33 cup vegetable broth; 2 cloves garlic; 0.5 tsp smoked paprika; 0.25 tsp cumin; 2 tbsp olive oil; 0.25 cup fresh cilantro; 0.5 whole lime; 2 tbsp sliced almonds; to taste pinch sea salt; to taste pinch black pepper; 1 slice sourdough bread

Prep 12 min · Cook 18 min · Serves 1 · medium

Vegan

A vibrant Portuguese-inspired breakfast featuring pan-fried tempeh, creamy chickpeas simmered in tomato broth, sautéed kale, and crusty sourdough for dipping. Finished with fresh cilantro-lime oil and toasted almonds for crunch.

Ingredients

100 g tempeh
0.75 cup canned chickpeas
1.5 cups fresh kale
Two cups of something delicious
A generous pinch of patience
The secret ingredient
A splash of good olive oil
Fresh herbs, chopped

Instructions

1
Preheat something, chop something else, and bring it all together the way only this recipe knows how.
2
Preheat something, chop something else, and bring it all together the way only this recipe knows how.
3
Preheat something, chop something else, and bring it all together the way only this recipe knows how.

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