Here we have such a simple and delicious recipe that will quickly become a breakfast staple!
This Chickpea Scramble has more protien than eggs, is soy free, is great for digestive health, helps lower blood sugar, contains no added hormones, chemicals like eggs do and have zero toxic fat. Win win win!
*Always choose organic with all of your ingredients
All you need are cooked or canned chickpeas cooked in a pan with the oil of your choice. I like to avoid vegetable and corn oils and only cook with oils that can withstand high heat like avocado oil or coconut oil, but pure olive oil will work great too.
Add the chickpeas ( strained if using canned, but leave a tad of the water ) to your pan with oil and cook on low / med for about 5 minutes until things start heating up.
Next add in nutritional yeast, salt and turmeric. I don't measure, I just add more or less by how I am feeling or the quantity I am making. Have fun with it and taste test as you season, you might like more of one thing and less of another than me so I feel it's important to get to know what you like!
At this point the chickpeas should be getting soft, so as you mix in the seasoning, smash up the chickpeas using the back of a wooden spatula or spoon. Oh yeah, and always always use wood tools to aviod adding harmful chemicals to your food from plastics.
Once the chickpeas are all smashed up and the seasoning is mixed they are ready to eat!
At this time I would add in the veggies, and you can use whatever vegetables tickle your fancy.
I like to add in some chopped tomato and kale like pictured, but don't like the veggies cooked too much because they get soggy, plus they lose nutritional value.
I add them to the mix and let them cook in for about 2 minutes, just when they turn a slightly brigher color.
After that I add them to my plate and top with crushed black pepper. You add them to a wrap, a sandwich, or anything you would add scrambled eggs to!