Turmeric Chickpea Scramble

Whilst I love granolas and sweeter options, this is deliciously savoury. It's so satisfying and really quick to make. 

Olive oil, for frying and to serve
2 shallots, finely chopped
1 x 400g tin of chickpeas, drained and rinsed
1 tablespoon boiling water
1 garlic clove, crushed
1 dessertspoon nutritional yeast
1 tablespoon coconut cream from a tin or 2 tablespoons leftover coconut water
1⁄2 teaspoon ground turmeric 1⁄2 teaspoon garlic powder
1⁄4 teaspoon black salt
Freshly ground black pepper

To serve
1 ripe avocado, peeled, stoned and sliced, to serve

1 Heat a splash of olive oil in a frying pan set over
a medium heat. Add the shallots and lightly fry for about 5 minutes, until transparent.
2 While the shallots are cooking, put the chickpeas in a mixing bowl. Pour over the boiling water and mash them a little using the back of a fork or a potato masher. Add the crushed garlic, nutritional yeast, coconut cream, turmeric, garlic power and black salt. Mash everything together if you want a smoother consistency, but I think it’s nice to leave a bit of texture.
3 Add the chickpeas to the pan with the shallots. Cook for a few minutes, stirring to ensure everything cooks evenly. If you want to mash it a bit more, go
in with the potato masher and mash until it’s your desired consistency. Add a drizzle of olive oil and salt and pepper to taste.
4 Serve on warmed plates with mushrooms, garlicky kale and sliced avocado for a seriously good breakfast. 


This and over 100 of my vegan recipes are in my first cookbook Vegan-ish which you can pre-order >HERE< 

Lots of love, 

 
Holly White, Veganish,
 
FoodHolly WhiteHolly