Updated: Mar 27
Chickpea, what?! You read it right. Scramble.
As you may know, I specialize in gut health and promote a diet that is largely grain-free. I am a huge fan of eggs but I like to incorporate vegan options into my diet. That is where a delectable dish like this comes in.
High protein, this chickpea scramble is a tasty breakfast that is easy to make. Add a measure of your favourite herbs, spices, and veggies - and you've got yourself a meal 😋
1/2 cup chickpea flour
1/2 cup vegetable broth
1/4 tsp turmeric (this will give it some nice colour, too)
1/2 tsp garlic powder (optional)
1/2 tsp smoked paprika (optional)
1/2 tsp chilli powder (optional)
1 tbsp olive oil
Pinch of salt
Add all ingredients to a bowl and whisk until smooth
Should the mixture be too thin/runny, add 1 tbsp of chickpea flour at a time, whisking until the desired consistency is achieved. It should be the consistency of pancake batter
Heat a pan over medium heat with 1 tbsp of avocado or coconut oil
Once the pan is hot, add the batter
Cook as you would scrambled eggs, stirring often
Make sure that you keep breaking up the mixture so everything cooks evenly
Do not overcook it; take it off the heat when it still looks a little wet
Serve warm (Optional: serve with sautéed spinach and mushrooms)
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xo Laura Niesslein