Chickpea Scramble


Serving suggestion:

Chickpea Scramble with Savoy Cabbage on Sourdough Toast topped with Growhampton Chilli Sauce,

Spring Onions, Rocket & Seeds.

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

1/2 a Lemon's juice

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

Serving suggestion: Chickpea Scramble topped with herby roasted Potatoes, sautéed Greens, Roasted

Tomatoes and Garlickly Portobello Mushrooms.

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, add a squeze of Lemon and Salt and Pepper to taste.

Aaa-voilaaa! So simple!

I usually have chickpea scramble on toast but you could also make a banging brekky burger, see below.

Serving suggestion: Chickpea Scramble, Marmitey Beans, Fried Onions, Harissa Mayo and a Veggie Burger.

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