GREEN CHICKPEA MUSHROOM SCRAMBLE
Green Chickpea Mushroom Scramble is a protein rich vegetarian breakfast that is so addictive and quick and make.
Equipment
- 1 Large Skillet
- 1 Chopping Board
- 1 Spatula
- 1 Knife
Ingredients
- 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
Instructions
- 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 .
Notes
- 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