If you’re on the lookout for a vegan alternative to scrambled eggs then you defo need to try this scrambled chickpeas with greens recipe.
Most of the recipes on the blog are vegetarian because cooking meat and fish is actually quite easy.
What matters (for me at least) is what accompanies meat and fish on the plate and frankly I’m a bit bored of white rice and it’s effects on my lower belly fat.
So I’ve been more inclined to share recipes that are easy to make and a ‘healthier’ alternative to traditional carbs like potatoes and rice.
The chickpeas from this recipe will keep you full all morning and the addition of garlic, onions and turmeric adds a wonderful broader set of flavours to an otherwise tasteless dish.
The method below serves two but because breakfast is a hurried affair in most households I suggest making this in bulk at the weekend so you can gently heat it as a grab and go.
To make in bulk simply double or treble the ingredients depending on how much scrambled chickpeas you’d like to eat throughout the week as a side or as breakfast.
- 1 can of chickpeas
- 1/4 onion, diced
- 2 cloves garlic, finely chopped
- 1 tsp olive oil
- 1 tsp turmeric
- 1 tsp mixed curry powder (optional)
- Small handful of combined greens (parsley, coriander, spinach)
How to make scrambled chickpeas
Mash the chickpeas in a little water with a fork leaving some of them whole.
Add the mixed curry powder, turmeric and a dash of salt and pepper to taste.
Gently heat the onion in a pan the until they are soft.
Add the garlic and gently cook for 1 minute.
Add the mashed chickpea mix and cook for another 5 minutes.
Transfer the chickpeas to your breakfast bowl and garnish with the greens.
Serves 2, approx 195 calories.