Kichererbsen-Tofu-Frühstückspfanne

Zubereitung

1. Dice the potatoes and microwave for 4 minutes.
2. Crisp them in the olive oil with the chickpeas for 8 minutes, seasoned with paprika, cumin and garlic.
3. Crumble in the tofu, add the spinach and cook 3 minutes until wilted; finish with a squeeze of lemon.