Anyone else over this so-called spring??? I know that I can’t really complain on the West Coast when you folks out east actually got snow. But I am a bit of a wimp when it comes to cold weather. Clearly.
Which also makes me a fair weather smoothie drinker. Until the temperature starts climbing, oatmeal is a big breakfast staple but I also love chickpea scrambles in a major way. Post-cookbook, I am still in a very minimalist cooking mood so I thought that I would share my go-to scramble formula so you can see just how easy and delicious it is to have a hot breakfast that is not a cafe sandwich.
Easy Chickpea Morning Scramble
Dairy free, gluten free, grain free, nut free, vegan, vegetarian
1 tablespoon (15ml) extra virgin olive oil
1/2 – 398ml (14oz) can no salt added chickpeas or 3/4 cup cooked chickpeas, drained and rinsed
1/4 tsp (1ml) ground cumin
1/8 tsp (0.5ml) ground turmeric
1/8 tsp (0.5ml) salt
2 large handfuls of baby spinach
1/2 avocado, sliced
In a small skillet over medium heat, add olive oil and chickpeas, mashing chickpeas with a fork as they warm. Sprinkle with spices and salt, then add baby spinach and stir through.
Add a splash of water and cover the skillet with a lid so the spinach can wilt for a minute. Remove lid and serve!
Enjoy with sliced avocado, hot sauce and 1-2 pieces of toast, depending on how hungry you are!
This un-recipe is really just a guideline, so get creative! You can easily add any spice combination you love, or any veggies you have on hand, like leftover roasted yams or sliced baby tomatoes. If you try it, let me know what your favourite flavour combinations are!