One of the first recipes that I learned as a new vegan was tofu scramble. I must have made it at least three times a week for a year. It was quick, easy, nutritious, and it made for good breakfast or take-to-work lunch leftovers. The other evening, I was craving tofu scramble but realized that I didn’t have any tofu in the fridge. What I did have was a couple cans chickpeas, and this quick & easy chickpea scramble is the wonderful dish that resulted.
Like traditional tofu scramble, this dish features sautéed veggies, turmeric and other spices, and nutritional yeast. It’s just a different protein base, and in many ways it’s a nice change of pace; chickpeas are more toothsome and impart more texture than tofu, and if you let them crisp up a little in the skillet, they’re especially delightful. The recipe is also a nice option for those with soy allergies.
You can use either home-cooked or canned chickpeas in this recipe; both will work very nicely. And if you don’t have chickpeas, try using black beans, pinto beans, black-eyed peas, or cannellini beans instead.
Bean skillets are quick, economical, and easy. The fact that chickpeas (and most legumes) are rich in protein, iron, zinc, and folate means that you won’t sacrifice nutrient quality for convenience. This is the sort of meal that makes me love vegan food — a reminder that a few humble, plant-based ingredients can create something that’s as delicious as it is nourishing.
I should note that this spice blend is my standard for scrambles, but it’s totally customizable. If you’d like to add some curry, cumin, or oregano to the mix, that would be great, too! The recipe also presents you with a chance to use up any vegetables that need using (the half head of broccoli you’ve got in the fridge, the zucchini you forgot about, the kale that’s about to wilt). You don’t have to serve with rice or quinoa, either: any whole grain you love is a good accompaniment to this easy, one-skillet dinner. I used red quinoa for some color contrast, and the simple, nutty flavor was a great counterpoint to the spicy scramble.
Hopefully this recipe will come in handy the next time you need to throw together something special in a pinch. For my part, I’m very grateful (and excited) that Steven and I actually succeeded in leaving enough for dinner leftovers tonight (we rarely do).
Enjoy the recipe, and I’ll be back on Thursday with a giveaway that I know you all will love!