Chickpea Scramble
Ingredients
The base
-
1
can
chickpeas (cooked)
-
1½
cups
cauliflower
-
1½
cups
mushrooms, sliced
-
½
cup
onion, diced
-
1
tablespoon
fresh jalapeño, diced (optional)
The seasonings
-
1
teaspoon
yellow curry powder
-
½
teaspoon
coriander
-
½
teaspoon
cumin
-
¼–½
teaspoon
salt (adjust to taste)
-
¼
teaspoon
black pepper
The liquids
-
¼
cup
water or vegetable broth
-
2
teaspoons
apple cider vinegar (or lemon juice)
The extras
-
1
tablespoon
nutritional yeast
-
2
tablespoons
hemp seed hearts
-
2
cups
fresh spinach
Garnishes
-
to taste
avocado slices
-
to taste
fresh tomatoes
-
to taste
microgreens
-
to taste
fresh cilantro or basil
-
to taste
vegan cheese
-
to taste
dash of paprika or Aleppo chili flakes
Instructions
- Sauté onions and jalapeño in oil over medium heat until softened.
- Add cauliflower and mushrooms, sauté for a few minutes, then add chickpeas and spices.
- Stir to combine, cover, and cook on medium-low for about 4 minutes.
- Remove the lid and mash some chickpeas and cauliflower with a fork.
- Stir in nutritional yeast, hemp seeds, apple cider vinegar, and spinach until spinach wilts.
- Adjust seasoning to taste, garnish, and serve.
Nutrition Facts (estimated)
Servings
4
Calories
202
Total fat
8g
Total carbohydrates
24.4g
Total protein
10.9g
Sodium
110.7mg
Cholesterol
0mg
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