Ingredients
-
For the scrambles:
-
1 cup cooked chickpeas (from 1/2 cup dry chickpeas, drained and rinsed)
-
1 tsp olive oil
-
½ onion, diced
-
1 clove garlic, minced
-
¼ teaspoon ground cumin
-
¼ teaspoon ground coriander
-
Pinch of cayenne pepper (optional)
-
¾ cup chopped kale (or spinach), packed
-
-
Salt and black pepper to taste
-
For serving:
-
Roasted tomato salsa (see below)
-
Diced avocado (optional)
-
Chopped fresh cilantro (optional)
-
Tortilla chips or whole grain toast (for soaking up the sauce)
Directions
Subtitle: A hearty and satisfying vegetarian breakfast inspired by Indian cuisine
Description: This delicious vegan and gluten-free scramble combines chickpeas, spices, and roasted tomatoes to create a protein-packed powerhouse. It’s perfect for busy mornings and can be easily customized with your favorite herbs and seasonings.
Ingredients:
For the scrambles:
1 cup cooked chickpeas (from 1/2 cup dry chickpeas, drained and rinsed)
1 tsp olive oil
½ onion, diced
1 clove garlic, minced
¼ teaspoon ground cumin
¼ teaspoon ground coriander
Pinch of cayenne pepper (optional)
¾ cup chopped kale (or spinach), packed
⅓ cup unsweetened almond milk (or more as needed)
Salt and black pepper to taste
For serving:
Roasted tomato salsa (see below)
Diced avocado (optional)
Chopped fresh cilantro (optional)
Tortilla chips or whole grain toast (for soaking up the sauce)
Instructions:
1. Preheat the oven to 400°F. Line a baking sheet with parchment paper.
2. In a large bowl, combine the chickpeas, olive oil, onion, garlic, cumin, coriander, cayenne pepper (if using), and salt. Mix well.
3. Transfer the mixture to a food processor and process until smooth. You may need to stop and scrape down the sides once or twice.
4. Add the chopped kale and pulse until it has been incorporated but still retains some texture.
5. Pour the batter into a non-stick skillet over medium heat. Cook for about 5 minutes, stirring occasionally. The eggs will start to set around the edges.
6. Reduce the heat to low and continue cooking, lifting and tilting the edges of the scramble to allow the uncooked egg to flow underneath. This helps prevent overcooking and creates fluffier eggs.
7. Once the eggs are almost fully cooked, sprinkle the top with the reserved roasted tomato salsa (this adds a pop of color and flavor). Continue cooking just until the eggs reach desired doneness.
8. Remove from heat and let sit for a few minutes before serving.
Roasted Tomato Salsa:
Ingredients:
1 pint cherry or grape tomatoes, halved
1 small red bell pepper, seeded and diced
1 jalapeño pepper, seeded and finely diced (optional)
½ onion, thinly sliced
1 tablespoon olive oil
Juice of 1 lime
Salt and pepper to taste
Instructions:
1. Preheat the oven to 400°F. Combine all the ingredients except the olive oil in a bowl. Toss gently to coat.
2. Transfer the mixture to a baking sheet and spread out evenly.
3. Drizzle with the olive oil and toss again to ensure everything is coated.
4. Roast for 20-25 minutes, stirring halfway through.
5. Remove from the oven and let cool completely.
6. Store any leftover roasted tomato salsa in an airtight container in the refrigerator for up to one week.
Note: If you prefer a thicker consistency for your scramble, use less almond milk. For a looser consistency, add more.
Steps
|
1
Done
|
Preheat the oven to 400°F. Line a baking sheet with parchment paper. |
|
2
Done
|
In a large bowl, combine the chickpeas, olive oil, onion, garlic, cumin, coriander, cayenne pepper (if using), and salt. Mix well. |
|
3
Done
|
Transfer the mixture to a food processor and process until smooth. You may need to stop and scrape down the sides once or twice. |
|
4
Done
|
Add the chopped kale and pulse until it has been incorporated but still retains some texture. |
|
5
Done
|
Pour the batter into a non-stick skillet over medium heat. Cook for about 5 minutes, stirring occasionally. The eggs will start to set around the edges. |
|
6
Done
|
Reduce the heat to low and continue cooking, lifting and tilting the edges of the scramble to allow the uncooked egg to flow underneath. This helps prevent overcooking and creates fluffier eggs. |
|
7
Done
|
Once the eggs are almost fully cooked, sprinkle the top with the reserved roasted tomato salsa (this adds a pop of color and flavor). Continue cooking just until the eggs reach desired doneness. |
|
8
Done
|
Remove from heat and let sit for a few minutes before serving. |
|
9
Done
|
Preheat the oven to 400°F. Combine all the ingredients except the olive oil in a bowl. Toss gently to coat. |
|
10
Done
|
Transfer the mixture to a baking sheet and spread out evenly. |
|
11
Done
|
Drizzle with the olive oil and toss again to ensure everything is coated. |
|
12
Done
|
Roast for 20-25 minutes, stirring halfway through. |
|
13
Done
|
Remove from the oven and let cool completely. |
|
14
Done
|
Store any leftover roasted tomato salsa in an airtight container in the refrigerator for up to one week. |
