Chickpea Scramble Breakfast Bowl

This is one of my wife Chelsea’s masterpiece inventions; our kids devour it! 

It’s an ingenious way to use aquafaba, the water in a can of chickpeas. It has the consistency of eggs, which makes it the perfect plant-based substitute for baking and or even vegan meringues. 

The other ingenious part of all the immune-system-boosting superfoods that are snuck in—turmeric, garlic, coconut oil, avocado, and even carrots—you kids will never notice them.

We make it as “breakfast for dinner” on busy nights or a hearty meal before a Saturday packed with Brayden’s soccer games and Alea’s multiple activities!

Ingredients (Serves 4)

1 15 oz can of Eden Organics brand chickpeas (keep liquid, the magic ingredient!) 

½ tsp. turmeric

½ tsp. sea salt (Himalayan, Celtic Grey, or Redmond Real Salt)

½ tsp. black pepper

½ medium onion, diced 

2 cloves garlic, minced

1 tbsp. cold-pressed coconut oil

1 red or yellow pepper, diced 

2-3 carrots, shredded using a peeler

Handful of spinach

Handful of parsley, cilantro, or chives, chopped fine

Avocado, sliced

Directions

Mash chickpeas slightly with a fork, leaving some whole in their aquafaba liquid.

Mix in turmeric, sea salt, and pepper until evenly combined. Set aside. 

Heat a pan over medium heat with a drizzle of olive oil. First, sauté the onions until they are soft. Then add the garlic and continue sautéing. When onions and garlic are soft, add in peppers, carrots, and mashed chickpea mixture and sauté for about 5 minutes.

Remove from heat, divide into bowls to serve, and add breakfast bowl ingredients as desired. Enjoy!

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