My last exam of the season is tomorrow, so naturally I’m procrastinating: reading fic, watching youtube clips on reincarnated Egyptians (Omm Seti), and generally plotting my life around comfort food. To totally legitimize this terrible behaviour I’m sharing something I’ve been munching a few times now for lunch with much glee: easy chickpea scramble that is so protein-packed you won’t feel hungry for a long while after.
I’m showing off two versions here: one baked made with chickpeas and one simply pan-fried made with baked beans. This is something I make quite regularly with different types of beans and sauces, and lentils are next! So forgive the back and forth between types, but these were two especially yummy meals – Man-thing got to taste the first and since he’s a heathen and hates baked beans I got the second all to myself. He was quite impressed with the “normal” chickpea version, so I give this the Moutonia seal of approval from all corners 😀
This baked one – yowza! I made Vedged Out’s moxarella cheeze and had a lovely time of it, but this will obviously gel well with melty vegan cheeze, like Poppy’s as well. The normal, non-baked one (below) is also frakkin delicious. Seriously, look how huge that one serving is!
Ingredients (serves 2):
- 1/2 cup chickpea flour
- 1/2 cup + 2 TBSP water
- 1 can chickpeas, drained (keep the brine for vegan meringue-based goodies!) OR baked beans, lentils etc
- 3 TBSP apple cider vinegar
- 2 TBSP lemon juice
- 2 TBSP bbq sauce
- 1 tsp jam or sweetener of choice
- Optional: 2 TBSP sauerkraut
- 2 TBSP nutritional yeast
- 2 tsp tumeric
- 1.5 tsp paprika
- smoked paprika to taste
- pinch salt
- 1 tsp black pepper
- Optional: 2 TBSP dry herbs of choice
- Recommended serving additions: lettuce, avo, salsa, sprouts, peanut pow sauce, tomato-hoisin sauce, spicy fruit and beet chutney, and/or vegan cheeze of choice
- Mash the beans well and set aside.
- Whisk the chickpea flour, water and spices until the mixture bubbles.
- Pour into a sprayed non-stick pan and cook on medium-high heat until bubbles start to form.
- Flip and cook for 3 – 4 minutes more, then scramble and slice apart with your spatula.
- Add in the beans and rest of the ingredients and scramble/mix well, cooking on medium-low heat for another 4 or so minutes.
- Add more lemon juice or bbq sauce as required. The mixture should be rather firm, but feel free to make it more gooey by adding more sauces or even tomato sauce.
- Serve with the recommended additions OR add 1/4 cup more bbq sauce and bake on toast “buttered” with coconut oil and apricot jam and vegan cheeze until the echeeze has melted or hardened, depending on what type you choose (approx 15 – 20 minutes).
It’s amazing how much time exams sucks away from happy pursuits like having peace of mind or being able to do things all whimsical-like. I haven’t had a moment of true calm for a few weeks now, so I can’t wait for tomorrow to be done so I can do things like go to the gym without feeling guilty or watch series in bed with Man-thing to pass the evening hours. Food has also been a lot more slap-dash of late, but luckily this scramble is really done in no time at all, so you get the feeling that you’re taking care of yourself in some way or another.Depending on what ingredients you have in the house you can always jazz this up with caramelized onions or fold in sundried tomatoes or finely diced dried figs. You can also mix it with veg and fold it up in a wrap for any meal of the day!The most magical part of almost being done with exams is that soon enough I’ll be able to go replace my broken blender and make smoothies again. At the moment I’m eating lettuce just plain in big bowls or stuffed in sandwiches like this just to get my ration of greenery in each day, since smoothies are my favourite vehicle for that. Still, I can hardly complain if the one way to munch greens is when they’re hiding under a thick layer of chickpea scramble. Nom!And off I go again to study! Peanut/Pepper’s family-to-be are here visiting him and all I can hear is squeals of delight from the cat room, which is always a good sign. The kitties are now getting long and lanky and impossible to take photos of because they can’t sit still! In a fortnight or so two of them will happily go to their forever families, so once exams are done I can work on marketing poor Kiwi and Marmite so they can also be so lucky. I still miss my triplets so much from last year, and I know it was partly because I had them for so many months, and partly because they were some of the most amazing creatures to cross my path. Fostering kitties is such a joy but there’s also lots of heartbreak involved, so I’ve definitely learnt that there’s a time limit to how long one should care for them without feeling like you’ve lost a part of your family when they do get homes. Gah! ❤ /Random