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

Ingredients

• 100 g tempeh, cut into 1/2-inch cubes
• 3/4 cup canned chickpeas, drained and rinsed
• 1 1/2 cups fresh kale, chopped, stems removed
• 1/2 cup diced tomatoes (canned), unsweetened
• 1/3 cup vegetable broth, low-sodium
• 2 cloves garlic, minced
• 1/2 tsp smoked paprika
• 1/4 tsp cumin
• 2 tbsp olive oil, divided
• 1/4 cup fresh cilantro, packed
• 1/2 whole lime, for juice and zest
• 2 tbsp sliced almonds, toasted
• to taste pinch sea salt
• to taste pinch black pepper
• 1 slice sourdough bread, for serving

Instructions

1. 1

   Heat 1 tbsp olive oil in a medium skillet over medium-high heat. Add tempeh cubes and cook 5-6 minutes, stirring occasionally, until golden and crispy on all sides. Transfer to a plate.

2. 2

   In the same skillet, add minced garlic and cook for 30 seconds until fragrant. Add smoked paprika and cumin, stirring constantly for 10 seconds.