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Chickpea scramble with hemp seeds, two ways (v, gf)

Two delicious versions of chickpea scramble with hemp seeds.
Each recipe serves 4 if pairing with sides.
Vegan and gluten free.

Author: Bite-sized thoughts

Original post (with pictures) here.

Carrot and coriander chickpea scramble with hemp seeds

Ingredients:
1 cup chickpea (besan) flour
1 cup water
1 tbsp hemp seeds
1/3 cup grated carrot
1/3 cup frozen green peas (or fresh)
Few tbsp chopped fresh coriander (half a bunch)

Method:
1. Add the flour, water and hemp seeds to a mixing bowl and whisk to combine. Add the carrot, peas and coriander 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 2-3 minutes until it starts to dry out. Break up with a spatula or spoon and flip over. Continue cooking, stirring and flipping regularly, until all pieces are golden (another few minutes).

Tomato, paprika and turmeric scramble

Ingredients:
1 cup chickpea (besan) flour
1 cup water
1 tbsp hemp seeds
1 tbsp nutritional yeast
1 tbsp tomato paste
1 tsp ground paprika
1 tsp ground turmeric

Method:
1. Add the flour, water and hemp seeds to a mixing bowl and whisk to combine. Add the nutritional yeast, tomato paste, paprika and turmeric 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 2-3 minutes until it starts to dry out. Break up with a spatula or spoon and flip over. Continue cooking, stirring and flipping regularly, until all pieces are golden (another few minutes).
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