Such an easy dish that goes great on toast, if you can get some kala namak or black sulphur salt it really gives this dish that sulphur or egg like note.
In a small saucepan on medium heat add the chickpeas and mash with a potoato masher until the have all broken down but are not homogenous, (this should take about 1 min). Add the garlic powder, turmeric, smoked paprika, tamari and mix well and cook for 1 min. Add the plant milk and mix through. Finley slice the scallion and sprinkle through half.
Once cook through and warm, turn off the heat and add ½ tsp of kala namak and mix through. Taste and add more salt and pepper to your liking.
Toast your bread and smear over the pesto, add a generous dollop of scramble and enjoy!
We sometimes call this vegan butter as we use it so much, except its higher in fibre than butter and packed with flavour. Here is an easy recipe which you can customise to your liking – enjoy!
Into a food processor add the chickpeas, tahini, salt, water, lemon juice and blend till smooth.
Add the olive oil and blend for a couple of minutes again till smooth. Taste and adjust the seasoning to your liking by adding more salt, lemon, olive oil for a creamier texture and chilli
Serve in a large bowl with drizzle of olive oil on top and sprinkle of paprika on top