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Chickpeas scramble

Updated: Mar 2, 2019

Chickpeas scramble

This is what I call a good start, a champion breakfast, packed with tons of proteins from the chickpeas, Antioxidants, Iron from Spinach and vitamin C from peppers. Enjoy!


1 cup orange and red peppers

1cup of chopped mushrooms

1/2 purple onion

1 small Yukon potato (cut in dices)

4 cloves of garlic

1cup +1/4 cup of water

1 1/2 cup of Garbanzo flour (Red Mills)

1/4 tsp kala namak salt

1/8 tsp cumin powder

A pinch of cayenne pepper

4 tsp Nutritional yeast

1/4 tsp Turmeric powder

1/4 tsp smoke paprika


First we are going to saute the veggies in a non stick skillet with a little bit of water for a few minutes until fragrant. While your veggies are cooking let's do the Garbanzo flour mix.

In another bowl put your Garbanzo flour and the water and whisk vigorously then add the dry ingredients and whisk again.

Last step add the mixture to your vegetables, mix everything and let it cook until it looks dry. Use a medium to low temperature its depend on your stove. Stir sporadically until it is cooked and 5 minutes before removing it add a handful of spinach and cook for 1 or 2 minutes more. Add pepper and/or salt to taste. Remember Kala namak is salt and you don't want to use to much sodium. Only use more salt if needed.

Serve with toast or bagels and enjoy!

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