My favourite breakfast right now has got to be this nutrient packed, healthy and so filling, chickpea scramble. Perfect as pictured with mushrooms, tomatoes and avocado (obviously) on fresh toasted bread.
Ingredients
Sourdough bread
1 tbsp olive oil
1/2 white onion
1 can of chickpeas (keep some of the water to assist with mashing)
2 tsp of tumeric
Pinch of salt
Pepper
1 tsp paprika
2 Avocados
Juice of a lime
Coriander
150 g Button Mushrooms, finely sliced
1 tbsp hoisin sauce
10 baby plum tomatoes
Directions
In blender (or by hand) put approx 1/3 of the chickpeas and the retained water and pulse until a hummus like consistency is reached, add to a bowl with the rest of the chickpeas and mash with a fork. Leave a few chickpeas intact for texture, add the turmeric pepper, salt and paprika and combine
Fry the mushrooms in a little oil, once reduced in size and browned, add the hoisin sauce and allow to caramelise, keep on a low heat until serving
Slice the tomatoes in half, season with salt and pepper on a small baking tray and roast in a 180 C oven for 15 minutes
Heat a little oil in a heavy frying pan, add the diced onion and fry until translucent
Add the mashed chickpeas to the pan and fry, stirring regularly
Mash the avocados adding the lime and coriander with a pinch of salt and a few grinds of black pepper.
Brush the sourdough with a little olive oil and toast until golden brown, you could assemble the toast with avocado spread, then mushrooms and chickpeas scattered on top with the tomato, but we like to have it as pictured and take spoonfuls of each as eating.
Enjoy in bed with a magazine and cup of coffee, because Sunday.
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