Chickpeas, for many, are an essential ingredient in hummus or a delectable addition in chilli. Besides these, chickpeas are actually very versatile – this vegan version of scrambled eggs is delicious and so easy to prepare using canned chickpeas.
I love chickpeas for their creamy texture and delicious nutty flavour. I often just eat them on their own as a snack. High-quality canned beans, especially those sourced from the United States, are easily available in supermarkets and grocery stores, and I always have a couple of cans ready in my larder. Besides being an added source of protein, chickpeas are very healthy as they are rich in fibre, plant protein, vitamins, and minerals. These are a great help in weight management and blood sugar regulation.
Besides snacking on them, I also use chickpeas in my cooking – in stews, soups, and curries. This time around, I’m sharing this quick easy preparation of Chickpea Scramble. It is convenient as an individual meal or shared with others. It is also very versatile as it pairs deliciously with toast or just on its own.
Here’s my recipe for Chickpea Scramble:
350 g canned U.S. chickpeas
4 pips garlic
Salt, black pepper for seasoning
2 tbsp cooking oil
100 ml water/stock
Pour the chickpeas into a bowl and mash them up roughly, leaving some chickpeas whole. Use the liquid from the can to mix the mash well.
Heat up cooking oil in a pan. Add in chopped garlic and onions and continue sauteing for 3-4 minutes.
Add in the mashed chickpeas and stir for about 3 minutes.
Add in black pepper and salt to taste.
Serve the Chickpea Scramble on toast with sides of your choice.
More information and cooking ideas using pulses can be found here: