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When I want to let someone know how much I love them I cook!. Delicious, warming and easy to make, my Chickpea Scramble with Roasted Cherry Tomatoes and Avocado is the perfect way to show dad you care on Father’s Day.
Now, I know what you’re thinking, “But Paula, my dad’s not vegan.”
That’s cool, I promise you don’t have to be vegan to appreciate this dish. Nourishing and flavourful, I have no doubt your dad will be going back for seconds.
One of the things I love about this breakfast is that each component is dead easy to make. Roasted Cherry Tomatoes? You literally cut them in half pop them on an oven tray, drizzle with some olive oil, bit of salt and pepper and roast at 200C for about 15-20 minutes. You can have them cooking while you prepare the chickpeas. Super easy!
The secret to an amazing chickpea scramble is aquafaba. What is aquafaba? It’s basically a fancy word for the liquid your tinned chickpeas come in. Mixing in a little aquafaba while you mash your chickpeas creates a lovely consistency that ensures your scramble comes out light and fluffy. Such a cool trick!
I love to eat chickpea scramble on toast with some fried mushrooms, in a breakfast burrito, and of course with a side cherry tomatoes, spinach and avocado!
This delicious, warming, nourishing plateful is sure to be a hit on Father’s Day. Why not give it a go and let me know what you think in the comments below. And don’t forget to pop over to my Instagram or Pinterest and say hey – there’s always something scrumptious going on over there. xx
Chickpea Scramble
Serves 2
1 tin of chickpeas (reserve the liquid, or aquafaba)
1/4 brown onion (finely diced)
a small clove of garlic (minced)
1 tbs olive oil
1 tsp turmeric
salt and pepper to taste
Method:
- Pop the chickpeas into a clean bowl and using the back of a fork mash them slightly.
- Now add a little of the aquafaba, salt and pepper and the turmeric. Mash again. You will find the chickpeas are breaking up a bit easier now.
- Your chickpea scramble is ready for the fry-pan when you have a roughly mashed consistency. Kinda like lumpy mash potatoes.
- Turn your fry-pan on a medium heat and gently cook the onion and garlic in the olive oil for around 2-3 minutes. Or until the onion has softened and the garlic is aromatic.
- Finally add your chickpea mash and cook for around 5 minutes or so, only occasionally moving it around with a spatula to break it up.
- Serve as pictured with spinach leaves, roasted cherry tomatoes, and avocado.
