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Chickpea Scramble

February 13, 2019 By fannythefoodie Leave a Comment

Chickpea Scramble

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

Chickpea Scramble
 
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Prep time
5 mins
Cook time
10 mins
Total time
15 mins
 
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
  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.
3.5.3251
Chickpea Scramble

Chickpea Scramble

Filed Under: Uncategorized Tagged With: brunch recipe, chickpea scrmable, chickpeas, hempseed, kalanamak, kalanamak recipe, kichererbsen rührei, Kichererbsen scramble, leek, onion, sauerkraut, soy-free, turmeric, vegan breakfast, vegan brunch, vegan scramble, veganes rührei

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