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.
Servings: 1 large or 2 small servings
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