This recipe comes from Isa Moskowitz's book called "Isa does it". I have been trying a lot of vegan recipes lately, because I have realised that, since coming to the US, I have been eating way too much dairy. I have nothing against it, I am not vegan, but I can see that since my diet has changed, I am struggling with a lot of things and I am suspecting that dairy could be the reason for all these issues.
That aside, it is always interesting to me to try something new and make meals that are unexpected. Scrambled chickpeas are meant to be eaten for breakfast, obviously to substitute the scrambled eggs, but I made them for dinner and they were delightful. I served them on a bed of salad leaves and homemade sourdough country bread. They are extremely simple to make but make a fabulous dinner. My partner was very surprised with this meal and he asked when are we going to have it again, so that means it is really good!
Ingredients (2 people):
- 1 can of chickpeas
- 1 small red onion
- 1 large garlic clove
- 1 tbsp lemon juice
- 1/4 tsp turmeric
- 2 tbsp olive oil
- 1/4 tsp salt
- some black pepper
- 1 1/2 tbsp chopped fresh dill
Preheat a large pan over medium heat and add 1 tbsp of olive oil. Sautee the onion with a pinch of salt for about 7 minutes, until browned. Add the chickpeas and toss them to warm them up. Use a potato masher or fork to partially mash the chickpeas, make sure you there are some big pieces left.
Add 1 tbsp of oil and cook the chickpeas for about 7 more minutes. Add the remaining salt, turmeric and black pepper, and also add some water and mix it well.
Push the chickpeas to the side, in a clear spot in the pan, saute the garlic in a little more olive oil just until fragrant, and then toss everything toether. Add the dill and olive oil, mix it together and serve. You can add a few more splashes of water if it seems too dry.
I served it with habanero salsa and my homemade sourdough country bread.