Chickpea Scramble

Before I went vegan I craved savoury breakfasts, which usually meant eggs. When I discovered the possibilities of chickpea flour I knew I had to try my hand at a chickpea scramble. Compared to chicken eggs, chickpeas have more protein, loaded with fibre, less fat and most importantly: they contain zero cholesterol. We do not need to consume cholesterol, all animals produce their own cholesterol. Let's just say that I convinced someone to cut eggs out of their diet since they are so artery clogging and they had to size their watch band down three links.

I love having this mix on hand in the fridge, I simply mix all of the dry ingredients and put it in an airtight jar to keep in the fridge. When you're ready to use just add liquids and fresh veggies. Easy peasy. 

what you'll need...

1 cup chickpea flour
4 tbsp nutritional yeast
1 tsp baking powder
1/2 tsp turmeric powder
1/2 tsp black salt, it has sulphur that makes it taste 'eggy', or pink himalayan salt
1/2 tsp smoked paprika
1 cup filtered water
2 tbsp tamari
2-3 garlic cloves, minced
1/2 yellow onion, minced
1/2 zucchini, cubed
1 cup mushrooms, chopped
1 red bell pepper, cubed
Garnish with: avocado, green onions, fresh cracked pepper, salsa, hot sauce, sprouts

Makes two large servings.

Start by whisking together all of your dry ingredients in a large bowl; chickpea flour, baking powder, spices, salt, and nutritional yeast. Add the water, tamari, minced garlic, chopped onion and whisk again to incorporate.

Heat skillet to medium high heat. I usually go oil free on my white ceramic green pans as they are super effective non-stick but if you don't have high quality pans you will need to use some oil. For these try using avocado or coconut oil as they have high smoke points. Sautee the mushrooms and other veggies in the pan, then pour the batter over the veggies. Once cooked through you can break it up into a 'scramble'. Garnish with all your favourites. I love eating mine with avocado, salsa and Valentina's hot sauce.