Chickpea Scramble
Recipe Type: Breakfast
Dietary Info: Dairy Free, Gluten Free, Grain Free, Vegan, Vegetarian
Servings: 4
Prep Time: 5 minutes - 12 hours Cook Time: 30 minutes - 1 hour and 10 minutes Total Time: 35 minutes - 13 hours and 10 minutes
*Time Depends On Dry Or Canned Chickpeas and Includes Soaking
Ingredients:
Chickpeas (1 Can or 1 ½ Cups)
1 TBSP oil (avocado is preferred)
Spices: 2 TBSP Nutritional Yeast, ½ tsp Turmeric Powder, ½ tsp Salt, ¼ tsp Pepper, ½ tsp Adobo Powder
How To:
Chickpeas:
Dried Chickpeas: Soak 1 cup of chickpeas for 12 hours. Then, strain and rinse. Transfer to a pot and fill a few inches higher than chickpeas with water. Bring to a boil, then bring to a simmer and cover until tender (about 1-1 ½ hours.) Strain.
Canned Chickpeas: Strain and rinse, then transfer to pot and fill a few inches higher than chickpeas with water. Bring to a boil, then bring to a simmer and cover for about 20 minutes. Strain.
Strain chickpeas, add avocado oil to pot, and return chickpeas to the pot. Add spices and any other desired toppings and place over low heat. Stir and cook for about 8 minutes. If you’d like, you can crush or mash some of the chickpeas.
Serve!
Variations:
Chickpea scramble with 1 TBSP tomato paste, 1 can diced tomatoes, sauteed onion and garlic, and seasoned with salt, pepper, cumin, red pepper flakes, and cayenne pepper.
Chickpea scramble with mixture of nutritional yeast and non-dairy milk seasoned with salt, pepper, garlic powder, onion powder, and topped with avocado
Chickpea scramble with pesto and veggies (onion, zucchini, and broccoli)
I’d love to see you post your creation or modification of this recipe! Use the hashtag #kristenroserecipes and tag me @kristenrosexo and I’ll look out to repost it! :)