Chickpea Veggie Scramble

What do you do when you have fresh produce in the fridge threatening to go bad, and a case of chickpeas looking at you? You think of a quick recipe to use up the veggies before they perish. In this case, a simple chickpea and veggie scramble. I would say quick and easy but chopping and dicing veggies have never been quick for me. However, I did take a few shortcuts that worked out great.

Before we jump in, here are a few things to keep in mind.

  • This recipe can be be used as a freezer meal prep. Double the amounts given to make enough for a freezer meal packet. Simply split the recipe in half after cooking and put one half in the freezer.
  • This recipe is based on what I had in my fridge at the time. Feel free to use whatever variety of veggies you like. A few suggestions:
    • asparagus
    • broccoli
    • snow peas
    • green beans
    • baby corn on the cob
  • Use this recipe as a jump off point of guide to get your creative taste buds fired up.

Ways to Make it Easier

For this prep, I used a food processor to slice the carrots and onions to make the job easier. I also used it to process the chickpeas. With that said, let’s get to recipe!

What’s in the prep:

  • 1 tablespoon of oil or water
  • 2 carrots, diced or sliced
  • 1/2 large onion, sliced
  • 1 cup of baby portabella mushrooms, sliced
  • 1 cups of mini peppers, sliced
  • 1 cups of cherry tomatoes, sliced in half
  • 2 cloves of garlic, minced (or to taste)
  • 1 large handful of baby spinach (more if you like)
  • 1 cans of chickpeas, pulsed or smashed into small crumbles (think scrambled eggs consistency)

Spice It Up

The combinations of spices I used in this recipe is one I enjoy and adapted from Tracye McQuirter, founder of the 10,000 Black Vegan Women Movement. I found Tracye last year and was able to hit the refresh button on what I put into my body. She is an amazing advocate for a healthy lifestyle and is doing it through food. She had an interesting journey to becoming vegan and I encourage you to take a look at her site. You won’t be disappointed.

Having said that, I am not vegan but moving toward a heavily plant based and pescetarian (fish & seafood) lifestyle. This will include vegan, raw and whole food meals. One step at a time…

The portions below are for one batch.

  • 1/2 teaspoon basil
  • 2 tablespoons nutritional yeast
  • 1/2 teaspoon turmeric
  • 1/8 teaspoon cumin
  • 1 tablespoon low-sodium tamari or coconut amino
  • 1 teaspoon dried parsley flakes
  • 1 small hot pepper or red pepper flakes to taste (optional)

Put It All Together

Heat oil in a medium sized skillet over medium low heat. Add onions and saute for 2 minutes then add garlic and mushrooms. Saute for another 2 minutes. Add the carrots, peppers, cherry tomatoes, chickpeas and spices to the skillet. Saute until veggies soften. Add additional water a couple tablespoons at a time if needed. When your veggies are almost done, add the spinach, lower the heat and add the lid. Once the spinach is wilted, you’re ready to eat. Turn off the heat, plate and enjoy!!

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