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Chickpea Scramble

November 17, 2018

 Serving suggestion:

Chickpea scramble with sautéed garlicky greens and Portobello mushrooms on sourdough toast 

 

 

 

I know what you're thinking, CHICKPEAS??? WHAT THE HECK IS THIS SILLY WOMEN TALKING 'BOUT NOW?! But honestly, they work so well for a scramble substitute if you don't eat eggs, want to stay away from soy or just fancy a change. Its super easy to make and packs a protein punch so perfect for a weekend brunch ! :)

 

 

You will need:

1/2 a tin of drained chickpeas

2 cloves of garlic

1 tbsp. of tomato puree

1 tsp of dried sage

1/2 tsp of turmeric

1/2 tsp of cumin

1/2 tsp of smoked paprika

salt & pepper to taste

a generous sprinkle of nutrional yeast (not essential)

100ml of mylk *I would recommend oat as its creamy*

oil for frying

 

Equipment:

1 sift

1 potato masher

1 spoon

1 pan

1 garlic crusher/grater

 

 

 

Method:

Peel and crush/grate the garlic and add to the pan with oil on a low heat and cook down

Add the drained chickpeas, tomato puree, nutritional yeast, herbs and spices and mix well

Then add your mylk and let the chickpeas cook down for 5-10 minutes

If the pan gets too dry add a little more mylk or water and keep mixing

Once the chickpeas have started to soften use the potato masher to mash down the chickpeas

Add more mylk/water for moisture and mix until a scramble has formed

 

Aaa-voilaaa! So simple!

 

I usually have chickpea scramble on toast but you could also make a banging breaky burrito by adding some avo, jalapenos and fresh tomatoes..... mmm yuuuuum! 

 

 

 

 

 

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