Chickpea Scramble

Name: Chickpea Scramble
Yield: Makes 2 portions
Ingredients: hemp hearts; 1 pinch of chilli (hot pepper) flakes; 240 g (8½ oz/1 cup) drained tinned chickpeas (garbanzos); 1 tablespoon sweet paprika; ½ red (bell) pepper, finely diced; cherry tomatoes, toast and avocado slices, to serve; salt and freshly cracked black pepper; 100 g (3½ oz) spinach leaves; 2 tablespoons olive oil; 1 small or ½ large leek, green and all, chopped

Preparation info

Makes
2
portions

Difficulty
Easy

Appears in

7 Day Vegan Challenge: The easy guide to going vegan

By Bettina Campolucci Bordi

Published 2019

About

Such a brilliant, filling meal – with plenty of delicious veggies and made in no time! You can serve it for breakfast, lunch or dinner – whatever floats your boat.

Ingredients

2 tablespoons olive oil
1 small or ½ large leek, green and all, chopped
½

Method

Put a large saucepan over a medium heat and add the olive oil, leek and pepper and fry for about 5–10 minutes until soft and lightly browned. Put half the chickpeas into a blender and blitz, then add to the pan with the remaining unblended chickpeas, stir well and simmer for another few minutes until heated through. Sprinkle in the paprika and chilli and season with salt and pepper to taste. Fi

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Part of

Brekkie on the go & on the Slow

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