Ingredients
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For the chickpea scrambles:
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1 cup cooked chickpeas (from 1/2 cup dry chickpeas; can be prepared overnight or using a pressure cooker)
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1 large sweet potato, peeled and cubed (about 1 1/2 cups), cooked until tender and mashed
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1 small red bell pepper, seeded and finely chopped (about 1/2 cup)
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1 tablespoon coconut oil or olive oil
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1 teaspoon ground cumin
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1 teaspoon garam masala
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1/2 teaspoon turmeric powder
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1/4 teaspoon red pepper flakes (optional for heat)
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Salt and black pepper to taste
Directions
Sub_title: Budget-Friendly, Gluten-Free, High-Protein, Kid-Friendly, Quick & Easy, Whole Foods Plant-Based
Description: This delicious spiced chickpea scramble combines the vibrant flavors of India with easy-to-find ingredients to create a protein-packed breakfast that’s perfect for busy mornings. Made with whole foods and ready in just 15 minutes, you can enjoy this scrumptious vegetarian meal any day of the week!
Servings: 2 servings (serving size: 1 cup)
Difficulty: Easy
Total Time: 15 minutes + cooking time for chickpeas (overnight or pressure cook for faster results)
Equipment: Large skillet, fork, medium bowl, small bowl, whisk, measuring cups, spoons
Calories per serving: approximately 300
Carbohydrates per serving: approximately 40g
Protein per serving: approximately 15g
Fat per serving: approximately 10g
Saturated fat per serving: approximately 2g
Cholesterol per serving: 0mg
Sodium per serving: approximately 200mg
Fiber per serving: approximately 9g
Net carbs per serving: approximately 30g
Nutrition facts may vary based on brand and portion sizes.
Ingredients:
For the chickpea scrambles:
* 1 cup cooked chickpeas (from 1/2 cup dry chickpeas; can be prepared overnight or using a pressure cooker)
* 1 large sweet potato, peeled and cubed (about 1 1/2 cups), cooked until tender and mashed
* 1 small red bell pepper, seeded and finely chopped (about 1/2 cup)
* 1 tablespoon coconut oil or olive oil
* 1 teaspoon ground cumin
* 1 teaspoon garam masala
* 1/2 teaspoon turmeric powder
* 1/4 teaspoon red pepper flakes (optional for heat)
* Salt and black pepper to taste
Instructions:
1. In a large mixing bowl, combine the cooked chickpeas, cooked sweet potatoes, diced red bell pepper, and all seasonings (cumin, garam masala, turmeric, red pepper flakes, salt, and black pepper). Mix well to incorporate everything.
2. Heat a large non-stick skillet or cast iron pan over medium heat. Add the coconut or olive oil to the hot pan, swirling to coat the bottom evenly. Pour the chickpea mixture into the hot pan and spread it out into an even layer.
3. Cook the scramble without stirring for about 3-4 minutes, until the edges start to set. Use a spatula to gently loosen the sides and continue cooking, stirring occasionally, until the entire mixture is heated through and starting to brown in places, another 8-10 minutes.
4. Serve warm, sprinkled with fresh cilantro or parsley if desired, and your favorite dairy-free yogurt sauce or salsa. Enjoy as part of a balanced plant-based breakfast!
Steps
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1
Done
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In a large mixing bowl, combine the cooked chickpeas, cooked sweet potatoes, diced red bell pepper, and all seasonings (cumin, garam masala, turmeric, red pepper flakes, salt, and black pepper). Mix well to incorporate everything. |
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2
Done
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Heat a large non-stick skillet or cast iron pan over medium heat. Add the coconut or olive oil to the hot pan, swirling to coat the bottom evenly. Pour the chickpea mixture into the hot pan and spread it out into an even layer. |
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3
Done
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Cook the scramble without stirring for about 3-4 minutes, until the edges start to set. Use a spatula to gently loosen the sides and continue cooking, stirring occasionally, until the entire mixture is heated through and starting to brown in places, another 8-10 minutes. |
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4
Done
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Serve warm, sprinkled with fresh cilantro or parsley if desired, and your favorite dairy-free yogurt sauce or salsa. Enjoy as part of a balanced plant-based breakfast! |
