Let’s be frank: What is there not to like about a hot plate of freshly scrambled eggs? Be it for a lazy Sunday brunch (with all the smoked salmon and crusty toast, obvs) or a speedy week day breakfast, they are always going to be there for you. And not only are they all sorts of delicious with their uber creamy texture and divinely rich flavour – but they are also arguably one of the most nutritious ‘fast meals’ you could rustle up in a matter of minutes, so I guess it’s no wonder that the humble scramble is a go to for a majority of the nation.
There really is nothing like quite ’em, right? Wrong!
Because for some of us, who are living the food intolerance struggle or for purely ethical reasons, eggs are simply off the menu – and that’s where we gotta seek fresh inspiration to get the same (if not similar) enjoyment.
So, my friends, I would like to introduce you to the game changing chickpea scramble: Simply made with chickpea flour and almond milk, I have had this speedy egg and dairy free dish has been on regular rotation lately for a truly magical feed that guarantees a very happy and satisfied stomach, every time.
I’ll be honest: To start off with I was (most probably like you right now) a little on the skeptical side before trying this out. Was it easy to perfect? Nope. In fact, it took me a few goes to get it just right… But the final result was oh-SO worth the pile of washing up and half a bag of chickpea flour it took to get me there. Hell, the idea of replacing eggs with chickpeas seemed kinda ridiculous to me – but the intense cravings I had for something that resembled eggs led me to just bite the bullet and give it a whirl. You can believe me when I say that it is strangely close to the real deal – and each time I have cleared my plate (read: licked my plate clean) I find myself mentally repeating the same thing: ‘Hold up… Did I just eat eggs and not feel a negative reaction?!’ I mean, it’s good enough to fool my suspicious taste buds – so I’ll be real interested to hear how you guys get on!
I like mine with lots of iron rich greens, PHat loaded avocado and crunchy cucumber for a dreamy savoury breakfast or quick lunch option – and we also have the addition of punchy turmeric in there to spice things up and crank up the goodness that little bit more. But the absolute key ingredient here? BROTH. Be it from chicken or vegetable – I find that extra ladle of healing broth is what gives the chickpea mix that moist, flavoursome finish that literally takes things to the next level, and so much further beyond. Happen to have some organic bone broth left over? Even better. Your gut will love you all the more for using it in this! Plus, we all know chickpeas are hella high in plant protein – so if you’re all good digesting them (some people do better than others) then I can highly recommend giving this lil number a chance.
So if you’re egg intolerant, vegan or are just the kinda person who’s always down for trying something new (”totally raaaad, man!”) – this is unquestionably a recipe to put down on your ‘must try’ list. As someone who used to eat eggs on a daily basis pre-leaky gut, this has been an absolute God send – so be sure to let me know what your thoughts are on the revelation that is the chickpea scramble!
- 4 tbsp chickpea flour
- 4 tbsp almond milk (or any plant milk)
- salt and pepper to taste
- ½ tsp turmeric
- 1 tsp coconut oil
- ½ cup frozen peas
- 2 cups spinach
- ½ cup chicken/vegetable stock
- ¼ cucumber, sliced
- ½ avocado
- Mix the chickpea flour, salt, pepper, turmeric and milk in a bowl before leaving to sit for 10 minutes to thicken up.
- Heat the coconut oil in a frying pan until melted before pouring in the scramble batter, letting it cook by itself for 30 seconds before getting out the wooden spoon to break things up until it resembles a scramble.
- Throw in the peas, spinach and stock and continue to stir until the greens wilt and the peas are defrosted.
- Serve up nice and hot with half an avocado, cucumber and season to taste. Bon appetit!