Chickpea Scramble

This Chickpea Scramble recipe is so versatile you can use it as a breakfast staple. The base of the recipe can be mixed with any combination of veggies like onions, mushrooms, spinach or bell peppers. It can be wrapped into a breakfast burrito with refried beans and salsa or in a collard green leaf wrap for something lighter. We've also made it as a quiche - recipe to be posted soon! You can also make a double or triple batch of just the dry ingredients to keep in an air tight jar in the fridge and add the liquids when you are ready to make a scramble.

juniperwoodkitchen_chickpeascramble

Chickpea flour can be found at many health food stores, most of which carry organic chickpea flour. Otherwise, it is easy to find at Indian food stores or the international food aisles in grocery stores. It can also be labelled as Garbanzo Bean flour or Gram Flour. If you have a hard time finding the flour you can easily make it in your high speed blender by pulsing until a flour forms and then sifting to remove any chunky bits.

INGREDIENTS

2 CUPS CHICKPEA FLOUR (aka garbanzo aka gram flour)
1 CUP WATER
2 TBSP TAMARI (OR 1 TSP SALT)
4 TBSP NUTRITIONAL YEAST
1 TSP TURMERIC

1 TSP SMOKED PAPRIKA
1 tsp poultry seasoning (blend of sage, thyme, rosemary, celery seed, marjoram, nutmeg)
1/2 BLACK PEPPER
1 TSP CUMIN (OPTIONAL BUT GREAT FOR BURRITO)
2 TBSP AVOCADO OIL (OR COCONUT OIL)

 

DIRECTIONS

In a large bowl combine all of the dry ingredients: chickpea flour, nutritional yeast, turmeric, smoked paprika, poultry seasoning, black pepper and cumin. Whisk all of the ingredients together and make a small well in the center, pour in the water, oil and tamari. Mix well until a smooth batter forms. This is when you can add in any combination of veggies. We usually start with a couple of minced cloves of garlic then add sauteed onions, mushrooms, spinach etc. You can also sauté all of your veggies and pour the batter right into the frying pan at medium high heat. The batter is quite sticky so its important that you use a non-stick pan and oil it well. It also helps to let the batter cook long enough before scrambling or flipping otherwise you end up with a soft sticky mess. Serve with a side a sliced avocado, salsa and fresh sprouts.