Vegan Cooking

Recipe: Chickpea Scramble with mushrooms and baby spinach

I have been meaning to try this recipe I found online for a long time and finally today I gave it a go. The original recipe, Chickpea Scramble with Swiss Chard, is a little different to the one I did today, as I didn’t have Swiss chard (or silver beet, as we call it here in Australia) or a fresh lemon, but it still worked out ok, even if I did improvise a little!

For future recipes, I will probably add less salt, or none at all, as I don’t always cook with salt and it didn’t quite suit my taste buds. Also, I will probably add less lemon juice or try fresh juice and see if this changes the taste at all. I love adding capsicum, tomatoes and corn to meals as well, because I love the colours and for some reason, having more colours makes it feel healthier for me, so I’ll probably do this too. Feel free to comment any adjustments you made and tell me all about it!

For information on nutrition and the original recipe, go to My Darling Vegan.

Chickpea Scramble with Mushrooms and Baby Spinach

Ingredients:

  • 1 run of drained chickpeas
  • 1 small onion, diced
  • 3-4 garlic cloves, minced.
  • 2 large handfuls of baby spinach
  • 1 teaspoon of turmeric
  • 1 large, flat mushroom, or 6-8 cup mushrooms, diced
  • 1 teaspoon of salt
  • 1 tablespoon of lemon juice
  • 2 tablespoons of nutritional yeast flakes
  • 1 tablespoon of coconut oil or similar

Method:

  1. Heat oil in pan until melted and cook onion, mushroom and garlic over medium heat until onion is soft and clear (or to personal taste).
  2. While this is cooking, combine chickpeas, turmeric, lemon juice, salt and nutritional yeast in a bowl and mix. Soften the chickpeas a little, but don’t mash them completely. Add to pan when onions are cooked.
  3. Cook together for about 5 minutes, stirring through together. The chickpeas will have a saucy consistency due to the lemon and nutritional yeast, so make sure to cover the onion and mushrooms well.
  4. Add baby spinach and continue to cook on medium heat for 3-4 minutes, or until spinach is slightly wilted. You do not want to cook the spinach for too long, as prolonged exposure to heat can reduce the iron content of the spinach (Dr Greger).
  5. Serve immediately. Add any extra salt, pepper, chia seeds, almonds, or any topper you desire. This can also be eaten on toast or in a wrap.
  6. Enjoy!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s