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This recipe is a great vegan breakfast full of protein! This recipe has a lot of flexibility with it because you can add any other veggies you want or whatever you have in your fridge. Anytime I get to use my masher it’s a great recipe in my book and this is a nice and easy breakfast.
Ingredients:
Olive oil
1 can of chickpeas
About half an onion
2 bell peppers of different colors
1 avocado
Half of a tomato
2 teaspoons nutritional yeast (optional)
Garlic, salt, pepper, turmeric, and cumin
Cilantro
Directions:
Start by prepping the veggies. Dice the onion, bell pepper, and tomato. Rinse the chickpeas until they are no longer producing foam.
Sauté the garlic and onion in olive oil until onion is translucent. Add the salt, pepper, turmeric, and cumin.
Throw the chickpeas in the food processor for a quick pulse. If you don't have a food processor, pour the chickpeas onto a large plate and begin mashing! They don’t all need to be mashed it is up to you the consistency you like. I like to leave some bigger pieces but once I start mashing sometimes I can’t stop!
Add the mashed chickpeas, diced bell peppers, tomato, and the nutritional yeast.
Stir together and let cook for about 10 minutes covered on medium/low heat.
Cut the avocado and chop the cilantro.
Serve! You can add the chickpea scramble to a piece of bread or just plain. Add the avocado and cilantro and enjoy!
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