Chickpea Scramble
I recently subscribed to a veggie subscription in which I get a certain amount of organic and local vegetables each week. However, this also means, that I do not have everything at home at all times and I also won’t go grocery shopping before I have used up all of the veggies I’ve still got left in the fridge. I get to pick up my delivery and I didn’t quite plan correctly hence I didn’t have any fresh fruit at home this Tuesday morning, nor did I have very many veggies left. However, this forced me to think out of the box and get out of my comfort zone with my breakfast. I had cooked chickpeas on hand, which I had cooked a few days back and I also had an onion as well as some leek left. So I thought to myself, why not have a chickpea scramble for brekkie?
Sauerkruat & sourdough.
Fortunately, I happened to have some bread on hand, which I served with the scramble. I topped the whole thing with homemade Sauerkraut and a sprinkle of hempseed and that was breakfast done.
Such an easy and quick breakfast.
Chickpea scramble is such a great quick and easy breakfast and it actually requires ingredients that I almost always have on hand. Furthermore, you can easily swap out the veggies you add in. If tomatoes are in season I love adding a few chopped cherry tomatoes and whenever I have fresh herbs I also add a sprinkle of those.
So if you ever run out of veggies or if you fancy trying a new breakfast this week, make sure to try this recipe.
Chickpea Scramble
Chickpea Scramble
Author: Fanny Frey
Recipe type: Breakfast
Cuisine: plantbased
Serves: 1
Ingredients
- ½ cup cooked chickpeas
- 1 /2 tsp tumeric
- ⅛ tsp Kalanamak*
- ½ small red onion, finely chopped
- 1 small piece of leek, cut into strips (optional)
- 2 tbs coconut milk
- coconut oil
- Optional add-ins:
- fresh herbs such as parsley or coriander
- To serve:
- 2 slices of bread, I used sourdough rye bread
- sauerkraut
- hempseed
Instructions
- Add chickpeas, turmeric, Kalanamak and coconut milk into a bowl and mash up roughly with a fork.
- Heat up a small amount of coconut oil in a pan. Sautée onion and leek until the onion has gone translucent. Add in the chickpeas mixture and fry for a few minutes until heated through and slightly browned. Stir occasionally. If you feel like adding fresh herbs add them now.
- Serve the chickpea scramble on toast. I topped mine with homemade sauerkraut and hempseed. *this ingredient is crucial as it gives the scramble the egg-type flavour. It will taste delicious with normal salt, however, it will lack the egg flavour.
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Chickpea Scramble
