Today I am sharing a very versatile protein rich breakfast delicacy. Green chickpea mushroom scramble can be eaten on its own as a nutritious breakfast or served with Roti or bread toast. It is so easy to make and super addictive.My parents who hardly have mushrooms just loved it. Trust me it is highly addictive .It is made with very basic spices available in our pantry.We all know Breakfast is very important as it is the first meal of the day.
Benefits of Green Chickpeas:
- Green chickpeas have high nutritional profile and are known to be high in fibre, protein, vitamins and minerals
- Considered a desi Supernatural food
- Great plant based or vegan diet
- They are low in fat and Sodium
- Packed with Plant protein and nutrients
Benefits of Mushrooms:
- Low in calories but high in nutrients
- They contain riboflavin and niacin, which gives energy to the body.
- It is good for Immunity
- Good for bone health
What is the Shhhhhh Cooking theme this month?
This month the theme suggested by Renu is Protein Rich Vegetarian Breakfast. The moment i heard the them I knew what I would make. Check out her amazing blog for many versatile and healthy recipes. I am paired with Priya Iyer who is another awesome blogger. She gave me two secret ingredients Coriander and Chilli and I gave her Cinnamon and Cloves. My humble contribution to the theme is Green Chickpea Mushroom Scramble.Priya whipped up delicious Payaru Kozhambu with green moong.Do check out all the dishes. I can’t wait to see all the amazing dishes by other bloggers.
GREEN CHICKPEA MUSHROOM SCRAMBLE
- 1 Large Skillet
- 1 Chopping Board
- 1 Spatula
- 1 Knife
- 1 No Red Onion Finely Chopped
- 2 Tsp Oil
- 1 No Tomato finely chopped
- 1 No Mildly spiced green chilli finely chopped
- 8 No Button Mushroom Sliced
- 2 Cups Boiled Green Chickpeas
- 1/2 Cup Canned Beans
- Salt to taste
- 1 Tsp Kashmiri Red Chilli Powder
- 1 Tsp Garam Masala
- 1/2 Tsp Turmeric
- 1/2 Tsp Jeera / Cumin
- 1/2 Cup Finely Chopped fresh coriander
- Soak dry green chickpeas overnight and pressure cook up to 4 whistles.Allow it to cool . Once cooled just use a masher to roughly mash them.
- Heat oil in a skillet. Add jeera ,chopped onions and green chilli.
- Once the onions are slightly golden brown add finely chopped tomatoes until tomatoes are mushy.
- Now add sliced mushrooms and a pinch of salt. Cook it or about 5 minutes until the mushrooms release their liquid and are soft and cooked.
- Add turmeric, chilli powder, garam masala and mix well .Allow it to cook for about 5 minutes.
- Now add the boiled and roughly mashed chickpeas and canned beans.
- Mix well and add salt if needed. Let it cook for 2-3 minutes until they absorb the spices.
- Garnish with finely chopped fresh coriander and turn off the heat.
- Serve with any whole grain , Roti or bread toast. I love to eat it on its own as it is wholesome and filling .
- You can add any variety of chickpeas.
- Bell peppers also can be added ,I did not add as i did not have them.
- You can add nutritional yeast to give a nice umami flavor. Skip garam masala and add smoked paprika and chilli flakes instead.
- You can also add soya sauce in case you do not have nutritional yeast.
- I have made it completely Indian style to suit my family’s taste.
- Add chilli powder as per your spice tolerance.
- Great alternative for Tofu scramble
If you try my recipe and love it , then please share some pictures of your dish with me. Kindly rate the recipe below, and give your valuable feedback in the comment section.
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