I am p-retty chuffed with myself over this recipe!
I’ve tried tofu scramble before, but I like chickpeas so much better as they have so much more nutritional value (and no controversy about whether they are good for you or not) – and if it can be done with chickpeas instead of tofu why not!
So we start with a batter made with chickpea flour – like in these wraps and in the Chickpea Omelette recipe from Living on the Vedge. Then we add some mashed chickpeas for that egg like texture, plus all the seasonings to give it that egg-like flavour and add-ins for a scramble. Oh and a yummy, quick potato hash on the side. Breakfast perfection.
I like to sprinkle the scramble with nutritional yeast flakes and herbamare.
- 1 Tbsp coconut oil
- ½ brown onion, diced
- ½ green bell pepper (capsicum), diced
- ½ cup chickpea (besan/garbanzo) flour
- 2 Tbsp nutritional yeast
- 2 tsp wholegrain mustard
- ¼ tsp turmeric
- ¼ tsp paprika
- ¼ kala namak
- ¼ tsp salt
- ¼ tsp fresh ground pepper
- ⅓ cup water
- 1½ cups cooked chickpeas
- 3 cloves garlic, crushed
- fresh parsley
- 1 cup spinach
- 1 - 2 tomatoes, halved or a handful of cherry tomatoes.
- 2 Tbsp coconut oil
- 4-5 potatoes, diced
- Add the diced potatoes to a large non stick (I use glass or ceramic) baking tray and drizzle the coconut oil over. Bake at 200°C / 400°F while you prepare the chickpea “eggs”.
- Heat the coconut oil in a large pan on medium-high heat.
- Add the diced onion and green bell pepper and cook for about 5 - 10 minutes, meanwhile preparing the chickpea mix.
- In a small food processor combine the chickpea flour, nutritional yeast, turmeric, paprika, kala namak, salt and pepper. Pulse to combine. Slowly add the water to create a batter. Add the chickpeas and gently pulse to mash, but make you sure you keep a lot of texture there - you want the chickeas chopped up about ¼. Add the crushed garlic and parsley to the mix.
- Add the chickpea mix to the pan with the onion and bell pepper and cook as you do regular eggs - mixing, separating and scrambling. Add the halved tomatoes on the side of the pan and turn about halfway through cooking. Cook for about 15 minutes. Remove the eggs from the pan into a bowl and set aside, keeping the pan on the heat.
- Remove the potatoes from the oven and scoop them into the pan. Cook for about 10 minutes until golden and crispy.
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