You going to love this chickpea scramble! Is an easy, quick, and healthy meal that is sooo versatile!
Ah, chickpea scramble………besides porridge and pancakes, this is one of my favorite savory breakfasts. I actually can’t believe that I only discovered chickpea scramble recently!
Chickpea scramble is a delicious and healthy alternative to traditional scrambled eggs, making it a popular dish among vegetarians and vegans. To make a chickpea scramble, you start by mashing chickpeas with a fork or food processor until they resemble a coarse texture similar to scrambled eggs. Then, you add your desired seasoning and spices, such as turmeric for a bright yellow color, and sauté the mixture with vegetables like onions, peppers, and spinach. The result is a flavorful and protein-packed breakfast or brunch option that can be served on its own or as a filling for a wrap or sandwich. Chickpea scramble is not only tasty but also highly nutritious, providing a good source of fiber, iron, and other essential vitamins and minerals.
Simple and easy recipe
The beauty of it recipe is that it is incredibly versatile, all you need to do is change up the vegetables and add-ins to suit your taste. It’s pretty fast to make, relatively easy, and all cooked in one pot- WIN-WIN! This breakfast is packed with beautiful plant protein to get your day started off right and keep you full for a few hours.
I usually tend to make a double batch of this and reheat it throughout the week for the days that I am very busy. Add greens, vegan cheese, and plenty of seasonings that will definitely bring this dish to the next level. The main ingredient? Chickpea flour! now…
what is chickpea flour?
Chickpea flour is a fine, gluten-free, high-protein flour ground from dried chickpeas! That’s it 😁
Benefits of chickpea flour
- one cup of chickpea flour has over 20 grams of protein (what?!) making it a great choice if you are trying to increase your plant protein intake.
- potassium, B vitamins, iron, and selenium in chickpea flour can help support heart health.
- they’re thought to have calcium and magnesium in an ideal ratio, a very high amount of folate.
- chickpeas are an excellent source of dietary fiber, with about 12.5 grams for every cup of cooked chickpeas.
- chickpea flour contains resistant starch, a food source for the beneficial bacteria living in the large intestine. In other words, this bacteria helps to protect the body from metabolic diseases, such as obesity, colon cancer, and diabetes
Ingredients you need
chickpea flour – try to find one that is really fine. it will help you avoid any lumps
plant milk – you can use any milk but I really like the soy milk here.
zucchini, mushrooms, onion – now you can obviously swap the veggies but I like the flavor combination of this tree in this recipe.
nutritional yeast – gives a cheesy and slightly nutty taste and umami savory taste.
garlic, and onion powder – those two brilliant flavor enhancers.
turmeric – besides its health benefits, it adds a beautiful yellow color.
Kala namak salt – adds a specific eggy flavour!
olive oil – if you want to keep it oil free you can omit the oil.
You will love this recipe
Satisfying
nutritious
Flavourful
Plant-based
Versatile
Easy and simple
Simple flavors
If you know me you know that I am an absolute chickpea lover! My son reckons I will turn into a chickpea at this stage 😜. Looking at the chart below the popularity of chickpeas is going up! This chickpea scramble recipe will definitely ramp up that graft 😉
You can stuff those vegan scrambled eggs into a wrap ( like in this recipe for a chickpea and tofu wrap instead of tofu ) or between two slices of bread! Your choice, but that makes this dish the best dish for meal prep.
If you try this recipe for Chickpea scramble, feel free to leave me a comment and a star rating. And if you share a photo of your healthy and delicious soup on Instagram please tag me at @pronounced and use hashtag #pronounced as I LOVE seeing your remakes! HAPPY COOKING 🍽️!
Chickpea scramble
Ingredients
- ⅓ cup chickpea flour
- ⅓ cup plant milk
- ½ small zucchini
- 1 cup mushrooms
- 1 small onion
- 1 tbl nutritional yeast
- ¼ tsp garlic powder
- ¼ tsp onion powder
- ⅛ tsp turmeric
- ⅛ tsp Kala namak salt
- ½ tsp olive oil
Instructions
- 1. Chopp the veggies : onion, zucchini, mushrooms.
- 2. Add EVVO (extra virgin oilve oil) to the pan if using ( i used water) and fry the veggies till cooked through but still slightly crunchy.
- 3. In a bowl mix the flour, plant milk, and the rest of the ingredients till there are no more lumps ( chicpea flout likes to be lumpy 😉).
- 4. Add the mixture to the fried veggies and cook for around 10 min till most of the liquid cooks away.
- 5. Serve the sramble on some delicious homemade sourdough !
- 6. ENJOY!
💡interesting facts:
- remains of cultivated chickpeas have been found from as far back as 7500 years ago!
- chickpeas were routinely offered to Venus – the Roman Goddess of love, beauty, sex, and fertility. Ancient people associated chickpeas with Venus because they were said to offer medical uses such as increasing semen and milk production, inducing menstruation and urination, and helping to treat kidney stones.😮😁🧐 ). – isn’t that another great reason to get those beauties down the hatch?
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