If you don't eat eggs or if you're just looking for a new protein-rich breakfast recipe, this gluten free, vegan chickpea scramble with sautéed zucchini and thyme is a great morning staple.
When I was told I had an egg allergy, I was pretty devastated. Eggs were a big breakfast staple in my life. Sure, I've now learned to use chia and flax eggs for cooking and baking, but those could never take the place of scrambled eggs in the morning. Then I learned about the many wonderful properties of chickpea flour, aka, garbanzo bean flour, besan or gram flour as they call it in India. I was happy to see gram flour all over India, making for some great gluten free cooking. I decided to grab some chickpea flour and mix it up with some sautéed zucchini and thyme for one of my new breakfast staples.
You can make your own chickpea flour by simply grinding up some chickpeas, or you can buy it pre-packaged for a very reasonable price, without dirtying your blender. Chickpeas are a legume or pulse, and therefore have many strong healthy qualities like being a fiber and protein powerhouse. There's also a range of vitamins and minerals like iron, folate, zinc and potassium. Chickpea flour is gluten free, but if you buy it pre-packaged, make sure it says so since there can be cross-contamination with other flours.
So yeah, you barely need to do add anything else since chickpeas are full of great nutrients, but let's go for broke and throw in some fresh zucchini. Zucchini will double down on fiber, maganese and folate and even give you some added Vitamin C. This vegan scramble will work with any veg you like, so feel free to mix and match with your favorite fresh herbs.
With a vegan chickpea scramble like this, I don't miss animal based scrambled eggs anymore. Whether your vegan or not, try using more chickpeas in your diet for a healthy boost to your day.
Chickpea Scramble with Zucchini and Thyme
- 1/2 cup chickpea flour
- 1/2 cup vegetable broth
- 1/4 cup onions, chopped
- 1/2 cup zucchini, diced
- 1 tablespoon fresh thyme, finely chopped
- 1 teaspoon olive oil
- Salt and pepper to taste
- Place the chickpea flour and vegetable broth in a glass bowl and whisk until smooth.
- Heat a medium-sized pan over medium-high heat and add oil. Once warm, add the onions and sauté until translucent. Then add the zucchini and cook about 5 minutes until the vegetables begin to brown. As the vegetables cook, season with salt, pepper, and thyme and stir until incorporated.
- Pour the chickpea flour-broth mixture over the vegetables and stir with a wooden spoon. It will begin to form clumps. Mix and break up as it continues to cook, for about 5-10 minutes. Once it's no longer wet and the raw flour taste has been cooked off, your scramble is complete.