Friday 18 January 2019

Chickpea Scramble

chickpea scramble

I thought now would be a good time to share this recipe, one which I've been making for some time,  as I know many of you are trying Veganuary (although it may also prove useful for those of you accustomed to this way of eating) and might be struggling with inspiration when it comes to savoury breakfast ideas. It's simple but filling and packs a morning protein punch, which you might be craving if you're forgoing eggs.

Three great health benefits: boosts immunity, good source of fibre, anti-inflammatory

Serves 1, or 2 as a side dish
Enjoy immediately

1 x 400g can chickpeas, drained but retaining 2 tbsp of the chickpea water (aquafaba)
1 clove garlic, crushed
1/2 tsp ground turmeric
1 spring onion, finely chopped
Sea salt and black pepper
1 tsp olive oil

1) Place the chickpeas in a mixing bowl, along with the aquafaba and roughly crush using a fork or potato masher.
2) Add the garlic, turmeric and spring onion and stir to thoroughly combine. Season with salt and pepper.
3) Heat the olive oil in a frying pan over a medium to high temperature on the hob. Add the chickpea mixture and cook until thoroughly warmed through. Enjoy immediately.

Let me know if you try out this recipe! Tag me on Twitter @HaloEats or Instagram @halo.eats

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