Mexican Chickpea Scramble
Good morning! I can't believe this is the first time I'm posting this recipe. Alex and I eat this for breakfast at least twice a week, sometimes more. We add in different veggies and toppings depending on what we've got, but these specific ingredients are our favorites. With fresh garden tomatoes and a side of buttery avocados, it really hits the spot. We like pairing ours with a side of toast or corn tortillas and wrapping it up like a taco. Yum!
If you're new to the vegan lifestyle, the is breakfast makes a great substitute for scrambled eggs, and has nearly 20 grams of protein per serving! (A great answer when you get that snarky question "But where do you get your protein?") It'll fill you up and keep you full, and unlike cooked eggs, makes GREAT leftovers. Now, let's eat!
INGREDIENTS:
1- 15 ounce can chickpeas (garbanzo beans), half mashed 1/2 medium onion (about 1/4 cup), chopped 1 small bell pepper (about 1/4 cup), diced 1 medium tomato (about 1/4 cup), diced 1/4 cup shredded cabbage 1 clove garlic, minced 2 tablespoons coconut oil, separated 1/2 teaspoon cumin 1/4 teaspoon cayenne 1/4 teaspoon smoked paprika 1/8 teaspoon turmeric salt & pepper to taste DIRECTIONS: In a medium-sized frying pan, heat 1 tablespoon of coconut oil with chopped onions, bell peppers, and garlic. Cook on medium heat, stirring regularly, until onions begin to soften and start to become glassy, about 5 minutes. While veggies cook, use a fork to mash about half of the chickpeas. (More or less, depending on the texture you prefer- more mashed is closer to a scrambled egg texture.) Add chickpeas & the last tablespoon of coconut oil to the frying pan, and stir to combine. Sprinkle in cumin, cayenne, smoked paprika, turmeric, salt & pepper. Stir to evenly distribute, and continue cooking several minutes, until mixture is heated through. Toss in chopped tomatoes & shredded cabbage, and cook 1-2 more minutes, so they slightly soften. Turn off the heat and serve your scramble with a side of avocado and salsa, plus a sprinkle of chopped cilantro, and a squeeze of fresh lime. Serves 2. Leftovers save well in the fridge for up to 3 days. Enjoy!
20 Comments
Dawn | KitchenTravels link
9/10/2014 09:05:35 am
I love using chickpeas in vegan "tuna" or "chicken" salads, but I've never thought to make a scramble with them. Genius! Can't wait to give this recipe a try.
Reply
Steph link
4/27/2017 09:51:03 am
It was fantastic so much flavor
Reply
alicia link
9/11/2014 04:11:13 am
Oh I want to try this asap. We eat tofu scramble a couple of times a week and this will be a nice change!
Reply
Milena link
9/13/2014 03:55:08 am
Yum yum yum! I just finished making this and LOVE it =-) Thank you so much for this fabulous breakfast/brunch/any time meal idea =-)
Reply
saras11x17 link
10/10/2014 01:54:39 am
This is SO good! I've made this 5 times in the past two weeks! It's easy, flavorful and my fiance, who usually shies away from anything but meat and potatoes loves it! I only used 1 tbsp of oil and it worked perfectly! Love love love! :)
Reply
Melanie
3/14/2015 09:51:33 am
phenomenal! thank you!!
Reply
Eileen
4/21/2015 09:58:17 am
Looks good, can't wait to try it, I think I have most of te ingredients already!
Reply
Amy
1/14/2016 03:43:43 am
I am a beginner vegan and this recipe was delicious! I don't even miss the eggs!
Reply
Sarah
4/13/2016 09:45:28 am
This was absolutely delicious! I was getting tired of my usual eggs for breakfast. I added in a chopped jalapeno pepper for even more kick. Yum!
Reply
Monica
8/5/2016 02:35:35 pm
I'm wondering if this will freeze okay? I want to make breakfast burritos in a large batch and freeze them. For the "egg" part of the breakfast burrito I am hoping to use this recipe but have no idea if it will hold up.
Reply
Amber link
8/10/2016 07:39:17 pm
Hi Monica! I have never tried it, but chickpeas generally freeze well so I suspect it might work! Best of luck, I'd love to hear how it comes out for you!
Reply
Lindy
10/18/2016 02:31:43 am
I was very skeptical about this recipe. I've made mock tuna salad with garbanzo beans and it didn't turn out well. This recipe is awesome! The first time I made it I used evoo but another time I used coconut oil and it was so much better. I add nutritional yeast and sometimes jalapeño if I have it on hand. Thanks for sharing!
Reply
Jennifer
12/29/2016 07:16:21 am
Is this really spicy?
Reply
Amber link
12/29/2016 10:11:45 pm
Hi Jennifer!
Reply
Angela
2/13/2017 10:56:14 am
Do I have to use Cabbage? I don't like it.
Reply
Amber link
2/13/2017 06:08:50 pm
Of course not! Either leave it out completely or sub in your favorite veg instead. Totally flexible!
Reply
SP
4/17/2017 10:51:42 am
I've seen this recipe a couple of times in the past few weeks... finally tried it today and it's AMAZING!!! Thank you :)
Reply
Andrea
6/18/2017 08:45:20 am
Mine didn't come out like the picture. It it was so tasty and full of flavor! Next time should I add more water to my canned chickpeas?
Reply
Amber link
6/18/2017 12:46:30 pm
You shouldn't need to add water, but if the texture seems to dry, I say go for it! Good luck love!
Reply
Glen Parry link
12/1/2020 02:39:47 am
This is aawesome
Reply
Leave a Reply. |
tagsAll |