Chickpea scramble & hash browns
Tofu scrambles get a lot of love in our house, but sometimes chickpeas need a chance to shine. Plus, chickpea scrambles are a great option when your cupboard is bare, and you only have a few essentials in the house – onions, garlic, and a can of chickpeas. Deliciously simple, plus the chickpeas are substantive enough to keep me full until lunchtime.
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Servings: 2 people
Calories: 366kcal
Ingredients
For the hash browns
- 2 small Russet potatoes
- 1 teaspoon organic canola oil
- Salt & pepper to taste
For the chickpea scramble
- 1/2 teaspoon extra virgin olive oil
- 1/3 cup chopped onions
- 1 clove garlic minced
- 1 1/2 cups chickpeas drained and rinsed
- 1/2 teaspoon lemon juice
- 1/2 teaspoon nutritional yeast flakes
- Pinch turmeric for color
- Pinch salt
- 2 big handfuls baby spinach leaves
- Pepper to taste
Instructions
To make the hash browns
- Using the food processor with the shredder plate, shred 2 potatoes (or grate the potatoes by hand). Cover the shredded potatoes in water and soak them for 5 to 10 minutes. Drain and rinse the shredded potatoes in a sieve, and move them to a clean dish towel. Ring the dish towel completely to remove any extra moisture from the potatoes.
- Heat a non-stick skillet to a medium-high heat and add oil. Add the potatoes in an even layer across the skillet. Brown the potatoes on one side for 9 to 10 minutes. Flip the hashbrowns and cook for another 6-8 minutes, until brown on that side as well. Add salt and pepper to taste.
To make the chickpea scramble
- Heat a skillet to a medium heat with extra virgin olive oil. Sauté onions and garlic for about 5 minutes, until translucent and browning slightly.
- Add chickpeas to the skillet and continue cooking until warmed through. Use a fork to smash some of the chickpeas.
- Add lemon juice, nutritional yeast flakes, turmeric, and salt to chickpeas and combine. Add a splash of water, if necessary, to keep the chickpeas from sticking.
- Add spinach to skillet, combine with the chickpeas, and allow the spinach to wilt.
- Taste the scramble and add more salt, lemon juice, or nutritional yeast flakes, if desired. Add pepper to taste.
Notes
Chickpea scramble inspired by Isa Does It.
Nutrition
Calories: 366kcal | Carbohydrates: 63g | Protein: 17g | Fat: 6g | Sodium: 31mg | Potassium: 1276mg | Fiber: 15g | Sugar: 7g | Vitamin A: 35IU | Vitamin C: 28.8mg | Calcium: 130mg | Iron: 10.5mg