Chickpea Scramble

This was a new one for me, as I usually scramble tofu as a replacement for eggs, but I love chickpeas and so gave it a whirl, with my own twists of course.

A high protein, fibre and low fat dish. You can have this on a slice of wholemeal toast for breakfast, as part of a cooked plant-based breakfast or for lunch or dinner with a salad or roasted vegetables. You can use a tin of chickpeas or soak your dried chickpeas overnight, either way, make sure you rinse them well to make them gentler on your digestion. This is a very inexpensive dish too, enjoy experimenting with spices and condiments.

Never be afraid to take something out of a recipe or add in. I used to be so frightened of a list of ingredients, just get started.

Print Recipe
Chickpea Scramble
Course Breakfast
Prep Time 10 minutes
Cook Time 5 minutes
Servings
people
Ingredients
Course Breakfast
Prep Time 10 minutes
Cook Time 5 minutes
Servings
people
Ingredients
Instructions
  1. Add the chopped mushrooms to a large frying pan or wok with the stock and salt – stir and cook on medium heat for 4-5 minutes
  2. Meanwhile, mash the chickpeas with a fork, then add to the pan
  3. Add tomatoes and or any extra vegetables next with all spices and chosen flavours
  4. Stir well and cook for a few minutes and serve on a slice of wholemeal toast or with salad or roasted vegetables
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