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Chickpea Scramble

Vegan I Gluten Free

Time: 25 minutes

Serves: 2-4

1/2 yellow onion, diced 2 cloves garlic, minced 1 can chickpeas, rinsed & drained 2 tbsp. water or vegetable broth 1 tbsp. olive oil 1 tsp. ground cumin 1/2 tsp. turmeric 1/2 tsp. chili powder 1/4 tsp. ground ginger 1 cup mushrooms, sliced 2 large handfuls spinach 1/2 cup cherry tomatoes, sliced Hummus, babaghanoush, toast, avocado (optional) Preheat a large skillet and 1 tsp. olive oil over medium-high heat. Sauté the onion for 3-5 minutes or until translucent and beginning to brown. Add in the garlic and cook another minute, until fragrant. Add in the chickpeas and using a potato masher or fork, mash about 3/4 of the beans, leaving some whole pieces. Add in the spices, stirring to combine, maybe adding a tbsp. or more of water (or broth) to keep the mixture from drying. Sauté for 5 minutes, stirring occasionally. Add the mushrooms, spinach and cherry tomatoes, sauté 3-5 more minutes, stirring occasionally, until veggies are tender & heated through. Remove from heat and enjoy on it's own, over toast, with quinoa, add avocado, or dips like baba ghanoush or hummus. It's your creation, enjoy how you want!

Heath tip: Chickpeas, also known as garbanzo beans, contain fiber, protein, vitamins and minerals including iron, phosphate, calcium, magnesium, manganese, zinc, selenium, vitamin C, vitamin B-6, vitamin K.

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