I came across chickpea scramble a year ago while exploring vegan restaurants in London. It was intriguing that there finally was a non-tofu option for creating a hot breakfast staple. In Nigeria, breakfasts, especially on the weekends, consists of plantains, egg stew (yes there is such a thing), fried yam, moi moi, pap, bread and tea. It only seemed fair, once chickpea scramble had been discovered that one of these options be paired to go along with it. My discovery is that cooked chickpeas work better than chickpea flour, and chickpeas are fast becoming a favourite legume. Chickpeas are full of fiber and are also rich in manganese, which helps build and is necessary for healthy bone structure, calcium and phosphorus, and magnesium.
If you live in Lagos Nigeria, you can find them in most grocery stores, especially ones that cater to the Lebanese and Indian communities. More to come on this versatile ingredient.
For now, let’s have breakfast or lunch or dinner! This scramble is accompanied by mushroom ‘bacon’, grilled plantains, and my charmoula sauce (recipe here).
