Chickpea Scramble
Author: 
Recipe type: Breakfast
Cuisine: plantbased
Prep time: 
Cook time: 
Total time: 
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
  1. Add chickpeas, turmeric, Kalanamak and coconut milk into a bowl and mash up roughly with a fork.
  2. 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.
  3. 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.
Recipe by at https://fannythefoodie.com/2019/02/13/chickpea-scramble/