I only started making chickpea scramble recently. I’m all for a good tofu scramble but lately I’ve been trying to cut down on my soy intake. Not that my intake is particularly high, just because I think tofu is an ‘easy’ option for a vegan – suddenly, you have had a lot of it over a week without even realising it.
When I first made this chickpea scramble, it was good, but something was missing. It needed something fresh, but fresh herbs and lemon juice weren’t the answer. Sure, it made it better, but it was still lacking. Then I picked up some lovely fresh pomegranates at a great little greengrocer in the lower Blue Mountains of Sydney.
Pomegranates were the answer indeed. And, while I’ve called this a breakfast bowl, it’s also a lunch bowl, and even an any-time-of-the-day bowl – also known as a Buddha bowl.
Chickpea scramble breakfast bowl
3 tbsp aquafaba
1 can chickpeas
1/4 tsp ground turmeric
1 tsp ground cumin
1/2 tsp sweet smoked paprika
3 tbsp nutritional yeast
Salt and pepper, to taste
2 spring onions, roughly cut
4 garlic cloves, minced
1/4 lemon, juiced
2 cups baby spinach, roughly sliced
Seeds from 1 fresh pomegranate
1 small sweet potato, roughly chopped and roasted, to serve
1/2 avocado sprinkled with black and white sesame seeds, to serve
1/4 head leftover cooked cauliflower, to serve
Add aquafaba, chickpeas, turmeric, cumin, paprika, nutritional yeast, and salt and pepper to a bowl and mash until only a small amount of chickpeas are still whole.
Heat some oil in a saute pan over a medium heat. Add spring onions and garlic cloves and cook until browning and fragrant. Add the chickpea mix and lemon juice, and let cook for 2 minutes.
Add the spinach and mix through. Cook for a further 5-8 minutes, until spinach has wilted.
Divide the chickpea mix into two bowls and add the pomegranate seeds. Add the leftover cauliflower, sweet potato and avocado, and serve.