This delicious vegan chickpea scramble recipe is a great protein rich breakfast. You can have it as a healthy replacement to a tofu scramble. It is perfect for A Sunday morning breakfast.
I created this vegan chickpea scramble recipe as I wanted an alternative to tofu scramble. This chickpea scramble is delicious and without the oestrogenic effects of soya. It even looks like scrambled eggs! It is tasty on toast or served with vegan sausages and mushrooms.
1tbsp coconut oil
1 can chickpeas
1/2 red onion
1 clove garlic
1tbsp dried parsley
1/2 tsp cumin
1/4 tsp turmeric
1/4 tsp cayenne pepper
1/2 tsp black pepper
1/2 tsp sea salt
1 small leaf kale
Firstly melt the coconut oil in a medium sized pan on a low heat. Next add the chopped onion and sizzle in the pan for a few minutes. Now add the chopped garlic, parsley, cumin, turmeric, black pepper and salt. Mix it well.
Next drain and rinse the chickpeas and pour them into a bowl. Roughly mash up the chickpeas with a fork.
Now add the mashed up chickpeas in the pan. Tear the leaf of kale into small pieces and add into the pan. Stir it all together. Cook on a low heat for about 10 minutes.
While the chickpeas are cooking, put 2 slices of bread into the toaster and toast.
Finally put the toast onto a plate and pour the chickpea scramble evenly onto the toast. Serve immediately while warm. Enjoy!
Hummus is my favourite food! I love it on bread or on my baked sweet potatoes! It is a tasty dish that originated in the Middle East. This recipe is so delicious I had to share it with you immediately! It is based on an Abel & Cole recipe (my new favourite all organic supermarket!). It is super quick to make (20 minutes). I have been wanting to post a hummus recipe for a while. Hope you enjoy it!
Makes 2 pots
400g can Chickpeas
150ml Filtered water
1 Small garlic clove
2tbsp Hemp oil
2tbsp Olive oil
1/4tsp Pink Himalayan salt
1/4tsp Black pepper
Drain and rinse the chickpeas.
Place them in a pan with the filtered water. Simmer for 7 minutes.
When the chickpeas are simmering, cut the lemon in half and squeeze the juice of one half into a blender. Finely chop the garlic clove. Add in the tahini, oils and 3tbsp filtered water. Season with salt and black pepper.
Next add the cooked chickpeas into the blender. Blend on a low speed for 10 seconds until the hummus is completely smooth.
Pour the hummus out into a container and leave it to cool. Then put it in the fridge to set.
Enjoy it spread on bread or as a dip for carrot sticks! Keeps in the fridge for 3 days.
Note: Ideally store in a glass container. If storing in a plastic container, ensure it has a triangle symbol with a number 5 or 24 inside as these are the only types of plastic that don’t leach into the food!
The delicious sweet flavours of the roasted root vegetables combine with the tomato sauce to create a tasty Autumnal dish! I will be making something similar for Christmas dinner with the addition of parsnips and brussels sprouts!
2 Sweet Potatoes
1 Red Onion
2 Garlic Cloves
3tbsp Olive Oil
1 400g can Chickpeas
¼ tsp Pink Himalayan Salt
¼ tsp Black Pepper
Preheat the oven to 200C.
Wash the vegetables. Cut the ends off of the vegetables and slice them lengthways, arranging them in layers in a baking dish. Add in the peeled garlic cloves. Sprinkle with cumin and generously drizzle over the olive oil.
Place the baking dish in the oven for 45 minutes.
Remove from the oven. Drain the chickpeas and add to the baking dish with the passata. Season with oregano, salt and pepper.
Return the dish to the oven for 10 minutes.
Remove from the oven. Scoop out a portion onto a plate and serve immediately.