Chickpea scramble
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
- 1 x 400g tin of chickpeas
- 50 ml plant milk of choice
- ½ tsp garlic powder
- ¼ tsp turmeric powder
- ½ tsp smoked paprika
- 1 tbsp of tamari/ soy sauce
- Pinch kala namak/ black sulphur salt/ normal salt
- 1 Tbsp gram flour
- 1 spring onion/ scallion
- 2 tbsp of pesto of choice
- 1 slice of 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!