Heather’s chickpea scramble
I love breakfast, but it’s probably the one meal I tend to eat on repeat. Simple overnight oats with blueberries and a sprinkle of hemp hearts are totally my jam on weekdays, since they’re an easy grab-and-go solution for busy mornings. Recently, though, I got my hands on a copy of Heather Nicholds’ new book, The Plant-Based Diet Meal Plan, and her recipe for chickpea scramble was calling to me from the pages of the beautifully photographed recipe section.
I’m a big believer in the power of a hearty, nutritious breakfast, since it sets the tone for the rest of the day. This savoury chickpea scramble is simple and easy to prepare, and a nice alternative to tofu scramble. It also channels the freshness and beauty of spring by incorporating zucchini, grape tomatoes and fresh greens.
This recipe doesn’t require chickpea flour but, rather, whole cooked chickpeas that are mashed and cooked with a few simple spices and vegetables. I can also imagine incorporating this into lunch or dinner because of its awesome versatility and delicious, savoury flare.
Beyond the more than 100 recipes, Heather’s book is essentially a complete nutrition guide for newbie vegans, showing them how to get all the nutrients they need through simple and satisfying meals, which makes it so much easier to stick to plants for the long term. Let’s face it: If it’s not easy and delicious, you likely won’t stick with it, right? Along with the recipes, there’s a three-week meal plan to show exactly how it works, with grocery lists and prep guides to boot.
If eating plants doesn’t (or didn’t) come naturally, don’t fret. You can still make it work! That’s where this book is different from any other book I’ve seen. The meal plans and recipes were developed so that the food itself becomes the incentive—they are comforting, wholesome, and not too complicated. Honestly, I wish I had this book in my hands 20 years ago because it would have made my transition so much smoother.
Heather has armed herself with a culinary nutrition education, so she knows what she’s doing. You’ll find clear guidance and a solid action plan to transition to a fully satisfying plant-based diet, with a focus on delicious and wholesome foods. She also takes the time to help you get to know and understand the principles and science behind this lifestyle, which are just as important as the food itself.
If any of this resonates with you, I highly recommend adding this book to your collection.
Big thanks to Heather and her publisher for allowing me to share this recipe with you today. If you’re interested in more, scroll down to enter the book GIVEAWAY!
PrintChickpea scramble
Yield: 1 serving
Ingredients:
- 1 teaspoon olive oil, or 1 tablespoon vegetable broth or water
- 1/2 cup mushrooms, sliced
- pinch of sea salt
- 1/2 cup chopped zucchini
- 1/2 cup chickpeas (cooked or canned)
- 1 teaspoon smoked paprika, or regular paprika
- 1 teaspoon turmeric
- 1 tablespoon nutritional yeast (optional)
- freshly ground black pepper
- 1/2 cup cherry tomatoes, chopped
- 1/2 cup fresh parsley, chopped
Directions:
- Heat a large skillet to medium-high. Once the skillet is hot, add the olive oil and mushrooms, along with the sea salt to help them soften, and saute, stirring occasionally, 7 to 8 minutes.
- Add the zucchini to the skillet.
- If you're using canned chickpeas, rinse and drain them. Mash the chickpeas with a potato masher, fork, or your fingers. Add them to the skillet and cook until they are heated through.
- Sprinkle the paprika, turmeric, and nutritional yeast over the chickpeas, and stir to combine.
- Toss in the cherry tomatoes and fresh parsley at the end, just to warm, reserving a small bit of parsley to use as garnish,
Cookbook giveaway
One winner will receive a copy of Heather book, The Plant-Based Diet Meal Plan. For a chance to win, simply enter the giveaway using the Rafflecopter widget below before March 5, 2018. Note this giveaway is only open to residents of Canada and the US. Good luck!
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