Chickpea Scramble
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
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.
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.
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
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!
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!
Yummy! Together with some green side salad makes the perfect breakfast! Especially for my bf who likes it to be baked and filling!
this is very good.
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! :)
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.
Thanks so much!!!
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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