An Easy Scramble today. If you have been reading this blog for long, you know how hubbs and I both love a savory breakfast. to change things up, this scramble is made with chickpeas, scrambled up with blackening spice on high heat. with some red pepper to balance things out and in a sandwich with greens and hummus,
You can use regular tofu or tempeh or hemp tofu and scramble them up the same way. Use different beans like white or black beans and scramble them up. Add a side of roasted potatoes. change up the spices a bit.
This is not a mild chickpea scramble 🙂 you might just want spice and heat in all your scrambles after this.
Pictured Bread is Sprouted Grain Bread. coming soon. Use any of my Sandwich Breads.
More Scrambles
Hemp-Tofu Scramble Hash Brown Pizza – soy-free
Spring Asparagus Tofu Scramble
Tempeh Scramble Jalapeno Popper Wrap
More Chickpeas!
Some Reading
How to talk to kids about veganism
6 eco-friendly fashion designers to watch out in fall
Natalie’s post I don’t feel like being Epic today. – This post is exactly what I end up doing when I should be letting go, care about myself more, and allowing myself to be human. The emails can wait, keeping track of each and every social media message can wait. Got to step out and enjoy the sun this week(it will rain on the weekend) and get back to my eye exercise routine.
Steps:
Cook the onion and peppers. Toss the chickpeas in blackening spice while the onions cook.
Add chickpeas and spice to the pan and cook for a few minutes.
Mash some of the chickpeas. Taste and adjust salt and spice.
Serve as a scramble or make a sandwich with a layer or vegan mayo or hummus, spinach or greens and scramble.
Spicy Blackened Chickpea Scramble Sandwich
Allergen Information: Free of Dairy, egg, corn, soy, nut. Can be gluten-free with gf bread.
Serves 2
Ingredients:
Blackening spice mix for 1 can or 1.5 cups chickpeas: or use blackening or creole spice blend of choice
1/2 tsp coriander powder
1/4 tsp cumin powder
1/4 tsp onion powder
1/2 tsp garlic powder
1/4 tsp cayenne or to taste
a very generous dash of black pepper
a very generous dash of white pepper
1/2 tsp thyme
1/2 tsp paprika
Scramble:
1 15 oz can chickpeas or 1.5 cups cooked Chickpeas
1/2 red bell pepper
1/4 cup red onions, chopped or thinly sliced
1/3-1/2 tsp salt (depends on if the chickpeas are already salted or not)
blackening spice from above, or use 2-3 tsp blackening or creole spice blend of choice
vegan mayo, cashew cream or hummus for serving.
Method:
Drain the chickpeas. Toss the chickpeas in the blackening spice and let sit while you cook the peppers and onions.
In a pan, add a tsp of high smoke point oil and heat on highest heat possible.
Add red bell pepper and onions and cook until brown on the edges.
Add the chickpeas and all the spice and salt. Use a Tbsp or so water to get the spice from the bowl and add to pan.
Cook on high heat for 4-5 minutes. Stir and mash frequently to avoid burning and stir until you can smell the spices smoking. The cayenne and paprika will start to burn.
Remove from heat. Add a Tbsp of water, and a Tbsp or more mayo or cashew cream or tahini to the scramble to add some moisture. Serve up in a sandwich. Layer vegan mayo or hummus or vegan ranch then greens and scramble.
Variations: Use other beans like white beans or black beans in the scramble. Use tofu or tempeh. Add roasted veggies to the sandwich or avocado.
Nadine
Delicious!
I made these slightly earlier than needed and had to leave the kitchen to stop myself dipping into the pan!
I added a tsp of palm sugar and a splash of lemon juice just to suit my taste but they were superb without them.
An instant staple in my house 😀
Unknown
Yum Yum. I made this in a large batch and it reminds me of like a faux tuna salad. I mixed in a scoop of hummas and it is to die for! I can’t get enough. I hand ground my spices and the smell of all of this was incredible.
Anonymous
I have to say I didn’t really like this. I didn’t like the texture and I thought it only SMELLED blackened, didn’t taste it.
Richa
add more spices:) my spices are usually very fresh or freshly ground, so they generally give a strong flavor profile. I can’t do anything about the texture, maybe make it with tofu.
Corrin Radd
I made this tonight (I added a few leaves of kale with the onion) and served it on a pressed sandwich. Good stuff.
Rachel @LittleChefBigAppetite
This looks incredible!!
Amber Love
This looks so yummy! I have chickpeas and I don’t know what to do with them! I’ve been pescetarian for 7 years and I want to try be vegan for a week at first to test out some recipes, this one will be great! xoxo
amber love
Annie
I want to scoop those chickpeas up right out of the pan!
Mandi
Wow this looks really good!
http://www.browneyedvegans.blogspot.com
The Vegan 8
As I said on Instagram, this looks fabulous and soo nice that it is a unique spin on tofu scramble! I’m totally looking forward to trying this. I’m hoping my chickpea hating husband would even like this 🙂
Cara
How clever to use chickpeas for the scramble. Giiirlll, you so smart! Loving this idea 🙂
SarT
This look delish! Does anyone know of a trusted blackening spice brand they like? Or is it better just to make your own?
Handmade by Lorna
Yum, yum, yum I know what I am having on Saturday morning for my breakfast – thank you so much for the recipe.
Gabby @ the veggie nook
Oh yum! I would love to cozy up to this on a lazy morning with a coffee! Maybe tomorrow morning 😉
Ceara @ Ceara's Kitchen
Wow! This is such a unique and delicious looking recipe! I will definitively be making this in the future for a filling & hearty breakfast!
marfigs
Oh yes! This looks delish! 😀 I must go and get nice bread just to make it this weekend.
Caitlin
this looks delicious!