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RECIPE: Chickpea Breakfast Scramble
- Yield: Serves 2–3 1x
Description
Chickpeas take center stage in this nutritious, savory breakfast that incorporates a variety of colorful veggies. Choosing beans over animal proteins promotes soil health, which helps improve crop yields and reduce emissions from nitrogen fertilizers. (Check out the box below for local, seasonal veggie options and other variations!)
Ingredients
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- 1 tsp dried thyme leaves
- 1/2 tsp smoked paprika
- 1/2 tsp ground cumin
- 1/2 tsp ground coriander
- 1/2 tsp ground turmeric
- 1 Tbsp nutritional yeast
- 1 1/4 cups cooked or canned chickpeas, drained and rinsed if canned
- 1 1/3 cups cooked or canned brown lentils or green lentils, drained and rinsed if canned
- 1 cup carrots, shredded or grated
- 1 1/2 Tbsps raw sunflower seeds
- 1 tsp avocado oil
- 1/2 cup onions, chopped
- 1/2 cup red or yellow bell pepper, chopped
- 4 oz potatoes, diced small (about 3/4 cup)
- 1/2 tsp red pepper flakes
- 1/2 tsp ground black pepper
- 2 1/2 cups mushrooms, brown or white, sliced
- 2 large garlic cloves, minced
- 12 oz leafy greens, chopped (see box)
- 1–2 tsps raw apple cider vinegar (optional, but recommended)
- 2 Tbsps raw hemp hearts
Instructions
- In a small bowl, combine the thyme, paprika, cumin, coriander, turmeric, and nutritional yeast. Set aside.
- In a medium bowl, combine the chickpeas, lentils, carrots, and sunflower seeds. Set aside.
- Preheat a heavy nonstick or carbon steel skillet over medium heat. Add the avocado oil and swirl it around until it coats the bottom of the pan. Let the oil heat for about 30 seconds.
- Add the onion and bell peppers to the pan. Cover, and cook, stirring occasionally, until softened, about 5 minutes.
- Add the potatoes, red pepper flakes, and black pepper. Return the cover to the pan and cook, stirring frequently to prevent sticking, until the potatoes soften and start to brown, about 5 to 7 minutes.
- Add the mushrooms and garlic and cook, uncovered, until the mushrooms start to release their juices, about 3 minutes.
- Add the greens and cook, stirring frequently, until bright green and softened. This will take about 3 to 5 minutes for soft greens like chard and up to 10 minutes for firmer greens like kale.
- Add the chickpea and spice mixtures to the pan and stir to incorporate. Add the vinegar and stir again to deglaze the pan. Cover and cook, stirring occasionally, until the carrots are just tender and the mixture is heated through, about 1 to 2 minutes. (Avoid overcooking the carrots. The scramble is best when they stay a bit crunchy!)
- Taste and adjust seasonings, if necessary. Serve immediately, garnished with the hemp seeds.
Use What You’ve Got!
Try these seasonal variations or use whatever you have in your kitchen:
- Greens: kale, Swiss chard, spinach, broccoli raab, bok choy, or a mix.
- Seasonal veggies: zucchini, yellow summer squash, green beans, or broccoli.
- Potatoes: Sweet potatoes or purple potatoes.
- Protein: Replace the lentils with 8 ounces of crumbled tempeh.
Loved this piece and well, the author with the apple on her head was delicious.