Chickpea Scramble

[ungreen]

I didn't have any bell peppers in the house, but it still came out great!

[geektarra]

I LOVE this recipe!  Very delicious.  I consider this a staple.  I'll often make a big batch of it and then freeze it in single portions for quick weekday breakfasts. 

I do make a few changes, though.  Because I don't have tamari, I use Braggs.  I omit the Tabasco and sour cream, and sometimes I'll sub olive oil for the margarine.  To season, I use lots of Spike.  Yum!!! 

This recipe is good by itself--a complete meal.  Thanks for the recipe.

[shakeitoutloud]

what a nice change from the typical tofu scramble. I had to make a few substitutions (I added spinach to the mix) and it was excellent!

[Dillmouse]

This was absolutely delicious! I added about 1 1/2 cup of steamed kale and more nutritional yeast. YUM!! Great idea to get out of the tofu scramble rut and eat less. soy. Props!

[tb]

I would never have thought of doing this, but it's really good!  It's nice to branch out from tofu scramble once in a while (even though it's so delicious).  This recipe has also inspired me to get more creative with my oatmeal and to make other bean scrambles.  Thanks! 

[cisic]

This was delicious. I didn't have nutritional yeast or tabasco sauce. So I added cayenne pepper and placed a slice of veggie cheese on top. I also added spinach. It turned out great. I can imagine this would also be great as a lunch in a burrito.

[lnzee]

  Love It!!! I didnt use sour cream and i used 1 can of tomatoes.this is definately a staple. Thanks soo much.

[T-Funk]

For some reason I had a hard time eating this.  But when I wrapped it up in a tortilla and added more sour cream it was awesome and definitely filling!  Next time though I think I will cut back a little bit on the tamari.

[saveyergeneration]

this was awesome. it would pair wonderfully with potatoes.

I left out the corn and mushrooms (my boyfriend is a picky eater) and it was still tasty.

[Craig and Brenda]

I made this for breakfast this morning along with some hash brown potatoes, it was great!!! I did add the garlic and tabasco sauce because we love spicey food. I like tofu scramble, but this is a really nice alternative. Thanks for the recipe.

[candystripedlegs]

Does anyone know how long this keeps in the fridge if you leave out the rice? I really like it but I hardly have time to make breakfast and I was thinking I could just make a few days' worth at a time to warm up later.

[sarahrm]

you are a genius!!!!! this is my new favorite meal. thank you

[amymylove]

  this recipe was ok... i added turmeric to make it appear more yellow and twice the tofutti, that's all i changed... the recipe by itself was not that wonderful but it tasted really good in a breakfast burrito with flour tortillas, ketchup, "sour cream", and "sausage" (see pic)... so i gave it 4 out of 5 stars... i liked the tofu scramble more but I can only eat so much soy in a day before I start to feel nauseous.

[Coretta_Lynn]

Hot damn, that was yummy. I didn't have all the right ingredients, so I fried up cubed yukon golds, zucchini, and red onion and stirred cumin, garlic salt and the tabasco into the chickpeas. The tabasco sauce really is a must have ingredient, she was spot on with that one. It added such a tasty little kick to the dish. I used ketchup as a condiment and I wolfed the meal down in about two seconds.
SO GOOD!