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Chickpea, apple and pepper scramble (v, lf, gf)

A simple but delicious breakfast, lunch or light evening meal.
Makes 1 generous serve.
Vegan, gluten free, low in fat.

Author: Bite-sized thoughts.

Original post (with pictures) here.

1/4 cup chickpea flour (besan flour)
1/4 cup unsweetened almond milk (or milk of choice)
1 small red pepper, chopped
1 small apple, chopped
1 tsp dried coriander
Few cracks black pepper

Toast or sweet potato, to serve

1. In a small bowl or jug, whisk together the chickpea flour and almond milk. Add the pepper, apple, coriander and pepper and stir through.
2. Heat a non-stick pan over medium-high heat and spray with oil if needed. When the pan is hot, pour your scramble mixture in and cook for a minute or two until it starts to dry out. Break up with a spatula or spoon and continue cooking, stirring regularly, until all pieces are golden (another few minutes).
3. Serve on top toast or a baked sweet potato, or plain for a lighter meal.