1small white or yellow onionchopped (about 1 - 1 1/4 cups)
1cupseeded and chopped red bell pepper
1cupseeded and chopped green bell pepper
1small poblano pepperseeded and chopped (optional)
8-10ounceswhite button mushroomscleaned and sliced
Dash red pepper flakes
3cupscooked chickpeasor 2 cans, rinsed and drained
To serve: parsleylime wedges, and 3 cups cooked quinoa or rice
Heat the oil over medium heat in a large skillet. Add the onion and peppers. Cook, stirring often, for 5 minutes, or until the onion is clear and soft. Add a few tablespoons of water as needed to prevent the vegetables from sticking.
Add the mushrooms and a pinch of salt. Mix the vegetables and cover the skillet. Allow the mushrooms to cook for another five minutes, or until they've released their liquid and are soft and cooked through.
While the vegetables cook, mix your spices (salt, turmeric, chili powder, smoked paprika, and pepper flakes) together. When the mushrooms are cooked, add the spice blend, the nutritional yeast, and the chickpeas, as well as about a third or half cup of water. Stir the mixture thoroughly to be sure everything is well combined. Continue to cook for another 3-5 minutes, or until everything is hot and tasty. Check the mixture for seasoning and season to taste with additional spices, salt, or pepper.
To serve, divide the chickpea scramble over even portions of cooked rice (basmati would be lovely here) or quinoa, and garnish with lime wedges and a sprinkle of parsleys. Leftovers will keep in the fridge for up to three days, and they can be frozen for up to four weeks.
Leftover chickpea scramble will keep for up to 4 days in an airtight container in the fridge.