Chickpea Scramble
This easy dish is perfect on toast. For an eggy flavour, try adding kala namak (black sulphur salt).
Takes
Serves 2
Ingredients
- 1 x 400 g tin of chickpeas drained and rinsed
- 50 ml plant milk of choice
- ½ tsp garlic powder
- ¼ tsp turmeric powder
- ½ tsp smoked paprika
- 1 tbsp tamari or soy sauce
- Pinch of kala namak black sulphur salt or regular salt
- 1 tbsp gram flour
- 1 spring onion finely sliced
- 2 tbsp pesto of choice
- 1 slice of toast
Instructions
- In a small saucepan over medium heat, add the chickpeas and mash with a potato masher, leaving some texture.
- Add the garlic powder, turmeric, smoked paprika, and tamari, mixing well. Cook for 1 minute.
- Pour in the plant milk and mix through. Stir in half the sliced spring onion.
- Once heated through, turn off the heat and add the kala namak (if using), adjusting seasoning to taste.
- Toast your bread, spread with pesto, top with the chickpea scramble, and enjoy!