Vegan scrambled chickpeas are an easy and quick breakfast, light lunch, or side-dish.A scoop of these scrambled chickpeas is so creamy, savoury and packed full of Indian spiced flavours, Enjoy served on a thick slice of toast, packed into a romaine lettuce leaf or stuff into a wholemeal pitta bread or tortilla wrap.Can be enjoyed hot or chilled.
⅛teaspoonKala Malak(half a ¼ teaspoon) (add a pinch and then add more to your liking)
To garnish:
20gramsfresh coriander/cilantrochopped, poppy seeds and red pepper flakes are also tasty
Instructions
Tip the chickpeas into a bowl and mash them with a fork or potato masher. Don't completely mush the chickpeas up as some texture is good.
Mix through the turmeric, paprika, nutritional yeast, Kala Malak and plant milk into the chickpeas.
Heat the olive oil or coconut oil in the pan. Or if using veggie stock add to the pan and bring to a simmer.
Add the onion and garlic and cook for around 8 minutes over a low-medium heat until soft. Stir frequently.
Add your chickpea mix to the pan.Stir and cook for about 3-5 minutes until everything is heated through.If too dry add an extra splash of plant milk.
Remove from the heat and add the extra Kala Malak (add a pinch at a time until its to your liking) and plant milk.Season with salt and pepper to taste.Sprinkle coriander over.
Serve hot or chilled.
Notes
Nutritional data is for guidance only and is not a strict calculation as ingredients vary.
Leftovers will keep fresh in the fridge for up to 3 days.
Reheat in the same cooking pan. Stir frequently until heated through and add a tablespoon or two of extra plant milk if required.
Or enjoy leftover chickpea scramble chilled as a sandwich, pitta bread, or tortilla wrap filling.
Chickpea scramble is also delicious as a baked potato filling, as part of a salad bowl or simply served hot over slices of thick vegan buttered toast.