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Chickpea Scramble

What you need: 

1 (15 ounce) can chickpeas, drained
2 tablespoons tamari (I use low sodium)
1/2 teaspoon Tabasco, to taste
2 tablespoons nutritional yeast
1/2 yellow onion, chopped
1/2 cup white mushrooms, chopped
1-2 tablespoons non-hydrogenated margarine (I use Earth Balance)
1 clove garlic, diced, optional
1 red bell pepper, sliced
1/2 cup frozen corn
2 cups cooked brown rice
2-3 tomatoes, chopped
2 teaspoons non-hydrogenated vegan sour cream (I use Tofutti)
salt and pepper, to taste

What you do: 

1. Mash chickpeas in a bowl with the tamari, Tabasco, and nutritional yeast. Set aside.
2. Saute onion and mushroom (and garlic, if using) in margarine for 3-5 minutes on medium heat, covered.
3. Add bell peppers, chickpea mash, and corn. Cover and cook about 3 minutes.
4. Add rice, tomatoes, and sour cream and stir everything together. Cover and cook until everything is piping hot. Season, to taste.

Preparation Time: 
10-15 minutes
Cooking Time: 
Servings: 
2-3

SO HOW'D IT GO?

Seriously, this is awesome! I made it this weekend with the last of the tomatoes from our garden and it was spectacular. I used basmati rice, since that's what I had leftover, doubled the mushrooms, nutritional yeast and onion, and added some smoked paprika (maybe a teaspoon) and the juice of a lemon at the end. I think the garlic is a must, by the way. Don't be daunted by the longish list of ingredients--this came together really quickly. I do think it needs some greens to be a perfect meal, so I think I"m going to serve it with some steamed spinach or kale on the side next time. I'm not sure mixing it in would be as good.

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This was awesome , I would never have thought to use chickpeas. I just used miscellaneous veggies. Zuchinni, mushrooms etc...recipe is great and very versatile....thanks for sharing. This is my new go to recipe instead of tofu!!  ;)b

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This is a fav of ours!  I pressure cook the chickpeas which leaves the consistency a tad dry so I add about a 1/2 cup of water near the end.  Tonight I added a few chopped carrots and kale.  Beautiful with all the colors. Love it!

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I really like this idea/recipe. I didnt have those veggies, so I used onion, carrot and green beans. Added ginger and used wild rice since I already had some cooked. It was delicious! My 18 month old loved it (and I sadly omitted the hot sauce bc of him). Anything that child likes I make again! Thanks for posting!

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Yummy! Together with some green side salad makes the perfect breakfast! Especially for my bf who likes it to be baked and filling!

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this is very good.

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FANTASTIC!  I didn't have nutritional yeast but did add a little flax to it.  I also added a few squirts of Siracha sauce instead of tabasco sauce (I didn't have any).  I didn't have soy cream and found it to be a little dry so just added a little more soy sauce.  This was still very good overall.  My boyfriend who doesn't really like things with a lot of chickpeas in them loved it!  I will definitely make this again.  As another reviewer wrote I wonder how this warms up.  It would be nice to make a large batch and have it for Breakfast, lunch, or dinner!  :)

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I would never have dreamed this dish up in a million years, because well, garbanzo beans for breakfast?  but I made it yesterday morning and loved it!  Seriously, what a surprisingly delicious breakfast.  Will be making it again soon, for sure.

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Thanks so much!!!

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except for the fact that I added a jar of roasted hot pepers and made it way too hot, this was great!  I didn't have mushrooms but fried some cabbage and it was delicious.  I will make it again without the hot peppers!

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