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.
Takes
Serves
Ingredients
1x 400g tin of chickpeas
50mlplant milk of choice
½tspgarlic powder
¼tspturmeric powder
½tspsmoked paprika
1tbspof tamari/ soy sauce
Pinchkala namak/ black sulphur salt/ normal salt
1Tbspgram flour
1spring onion/ scallion
2tbspof pesto of choice
1sliceof toast
Instructions
Drain and rinse the chickpeas
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!
Takes
Serves
Ingredients
2x400g tins of cooked chickpeas
4heaped tablespoon of light tahini
Juice of 2 lemons
3clovesof garlic
100mlof water
4tbspof olive oil
1.5tspsalt
To serve
Toasted pitta breads
Olive oil
Sweet paprika
Instructions
Peel and finely dice the garlic
Drain and rinse the chickpeas
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
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