Yeahhhh…I know that “chickpea scramble” is off-brand for me. Let’s just go with it.
As a person who absolutely loves food, I’m in a tricky place right now, and kind of salty about it…after years of not feeling well, with lots of different and seemingly-unrelated symptoms, plus more than a year of trying other things, I’m now on a complete gut health overhaul program.
In addition to some supplements and lifestyle changes, I have to follow a strict restrictive diet for a few months to clean out and rebuild the gut flora, so I’ve been riding the struggle bus trying to figure out what I *can* eat, what would actually taste good, making sure it’s the right combo of fat, protein, carbs, etc.
You might also like: Tips for Surviving a Super Low-Carb Diet
It’s a lot, and it’s frustrating because I really miss delicious things (including cheese, gin, and garlic and onion which is CRUSHING not to be able to eat). But I really, REALLY hope this helps me feel better, and if so, it’s worth it.
Now, don’t worry, I prepped ahead of time and have plenty of delicious and indulgent recipes stockpiled to share with you over the next few months. So many. So if the super healthy anti-inflammatory gut health thing isn’t your cup of tea, I’ve still got your back.
But if you’re looking to add in some extra healthy recipes here and there, or are in a similar boat as me and trying to follow a candida, gut health, anti-inflammatory, or similar type of diet, then hopefully this sprinkling of recipes (and the deeper post I’ll share later on tips for surviving this kind of diet) will be helpful.
And let’s talk about this spiced chickpea scramble for a minute, because it really does have a lot going for it. First, it only takes like 10 minutes to make (winner!). It’s easy, cheap protein, and the spices really make it quite the party in your mouth. As an easy vegan recipe and plant-based meal option, it won’t steer you wrong.
Ideally your chickpeas will be as dry as possible, so once you drain and rinse them, use a paper towel or clean tea towel to pat them dry.
I strongly encourage finding good quality organic chickpeas (these are my favorite brand right now), as it’s the main ingredient and if you’re on a special diet for health reasons then the quality and amount of toxins really makes a difference.
Add the chickpeas to a bowl and mash them with a fork. Mix in the turmeric, paprika, fresh ginger, salt, and pepper.
Heat your coconut or olive oil in a skillet over medium heat. Add the red pepper flakes and cumin seeds to the oil, and allow to cook (bloom) for 15-30 seconds.
If using the onion and garlic, add the onion to the hot oil and sauté until soft (about 3-5 minutes), then add the garlic and sauté for another minute or two. If avoiding onion and garlic for dietary reasons, just skip this step.
Add the chickpeas and sauté for about 5 minutes, stirring occasionally to make sure it gets evenly cooked. I sometimes add my veggies in here to let them cook alongside, and other times just serve the raw veggies with it.
Serve alone with avocado and herbs (and tomato, etc. if you want), or on a bed of mixed greens.
This has been one of my favorite and easiest candida diet recipes so far, and is becoming a staple on my meal plans for a few months (especially for an easy lunch I can take to work).
Other easy, super healthy recipes you’ll love:
- Soupy Creamy Golden Rice With Crispy Spiced Chickpeas
- Sweet Potato “Toast” with Guacamole & Chili-Lime Black Beans
- One-Pot Yellow Cauliflower Chickpea Curry (vegan)
- Lemon Chili Basil Crispy Chickpeas with Charred Zucchini
- Korean BBQ Cauliflower & Chickpeas (vegan, gluten-free)
- Creamy Curried Carrot Soup
- Sweet Potato Chickpea Buddha Bowl
Adapted from Dr. Stephen Cabral Detox spring meal guide
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Spiced Chickpea Scramble
This delicious chickpea scramble is a great vegan, vegetarian, gluten-free recipe option. It's a delicious & easy chickpea recipe for people on a sensitive gut diet looking for meal options.
Ingredients
- 1 can of organic chickpeas (15 oz), drained, rinsed, & dried as much as possible
- 1/2 teaspoon of fresh ginger
- 1/2 teaspoon of turmeric powder
- 1/2 teaspoon of paprika
- 1/2 teaspoon of kosher salt or Himalayan sea salt (or more, to taste)
- 1/2 teaspoon of fresh-ground pepper
- 1/4 cup of white onion, diced (I had to omit)
- 2 cloves of garlic, minced (I had to omit)
- 1-2 teaspoons of coconut or olive oil
- Optional: red pepper flakes, cumin seeds
- Optional: chopped baby bell peppers or other vegetables, tomatoes, etc.
- For serving: drizzle of extra-virgin olive oil, fresh herbs, avocado, mixed greens
Instructions
- Ideally your chickpeas will be as dry as possible, so once you drain and rinse them, use a paper towel or clean tea towel to pat them dry.
- Add the chickpeas to a bowl and mash them with a fork. Mix in the turmeric, paprika, fresh ginger, salt, and pepper.
- Heat your coconut or olive oil in a skillet over medium heat. Add the red pepper flakes and cumin seeds to the oil, and allow to cook (bloom) for 15-30 seconds.
- If using the onion and garlic, add the onion to the hot oil and sauté until soft (about 3-5 minutes), then add the garlic and sauté for another minute or two. If avoiding onion and garlic for dietary reasons, just skip this step.
- Add the chickpeas and sauté for about 5 minutes, stirring occasionally to make sure it gets evenly cooked. I sometimes add my veggies in here to let them cook alongside, and other times just serve the raw veggies with it.
- Serve alone with avocado and herbs (and tomato, etc. if you want), or on a bed of mixed greens.
Notes
This recipe is very flexible, whether you want to play around with the spices or add different veggies
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