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.