Chickpea Scramble with Garlicky Kale
This post is sponsored by Yummy Yammy.
Veggie scrambles have been a go-to meal for me for the last couple of years, but it wasn’t until a few months ago that I branched out from my usual crumbled tofu to try chickpeas. And oh man, I am making up for lost time! If you haven’t tried a chickpea scramble yet, I feel confident in saying you’re missing out. Let’s remedy that.
I’ve found that the key lies in mashing the chickpeas, but not so much that they’re completely uniform. I love the contrast in texture of the smaller pieces and a few whole beans throughout, and unlike with tofu, you don’t have to worry about pressing out the water to avoid a soggy scramble. Seasoning them well is also critical, and my favorite is a combination of turmeric (for color, flavor, and potent anti-inflammatory benefits), a little smoked paprika, and a generous helping of nutritional yeast, especially when paired with caramelized red onion and a big squeeze of lemon juice for brightness.
And then the toppings! Avocado is always a staple on my scrambles, along with fresh cilantro and salsa. I vary the salsa depending on my mood and whether I want the heat level mild or extra hot, but recently I’ve been smitten with a sweet potato salsa—specifically, a Moroccan sweet potato salsa with curry, lentils, and kale.
A Vermont-based company called Yummy Yammy reached out to me a couple of weeks ago and asked if I wanted to try their salsas, which include other flavors like Tuscan Sweet Potato (with roasted red pepper, white beans, and basil) and Mexican Sweet Potato (with black beans, corn, and chipotle). I thought the sweet potato base was genius, and the flavor combinations were really interesting. I also like that they offer the Mexican flavor in mild, medium, and hot. I enjoy spicy food, but I once had a company send me some salsa that was so hot it was inedible, and that’s not at all the case with Yummy Yammy.
I served the chickpea scramble over a giant plate of extra garlicky kale and that eat-out-of-the-jar-it’s-so-good Moroccan salsa. It was probably the best meal I’ve eaten in a long time, and one that only took half an hour to throw together, including time to wash the dishes. Aaron proclaimed this dish restaurant-quality, so I think if you’d like to branch out from tofu scrambles, this recipe would be an excellent place to start.
Chickpea Scramble with Garlicky Kale
Chickpea Scramble with Garlicky Kale
Serves: 2
Cook Time: 20 mins
Chickpea scramble served over garlicky kale with sweet potato salsa—one of the best meals I've eaten in a long time, and it only took half an hour to make! If you'd like to branch out from tofu scrambles, this recipe is an excellent place to start.
Cuisine: Gluten Free, Vegan Servings: 2
Cook Time: 20 mins
Chickpea scramble served over garlicky kale with sweet potato salsa—one of the best meals I've eaten in a long time, and it only took half an hour to make! If you'd like to branch out from tofu scrambles, this recipe is an excellent place to start.
Instructions
- Mash the chickpeas in a medium bowl with a fork or potato masher. It's okay to leave a few whole.
- Heat the olive oil in a large sautée pan over medium heat. Add the onion, and sauté it for 5 to 7 minutes, or until translucent.
- While the onion is cooking, heat a second large sautée pan over medium heat for the garlicky kale. Once heated, add the 2 teaspoons of olive oil and minced garlic, and cook until the garlic is golden (1-2 minutes). Add the kale and stir to coat the greens. You can cover the pan for a minute or two to help steam the greens if you like. Continue to stir every so often until the kale cooks down (about 5 minutes). Add salt to taste, then turn the heat to low while you cook the chickpeas.
- Once the onions for the scramble are cooked, add in the mashed chickpeas and cook for 4-5 minutes without stirring so that they brown. Stir and cook them for an additional 1-2 minutes, then mix in the lemon juice, water (if the chickpeas need a bit more liquid), nutritional yeast, turmeric, smoked paprika, and a few pinches of sea salt to taste.
- To serve, plate the chickpea scramble atop the garlicky kale. Top with a generous spoonful (or two) of salsa, sliced avocado, and some chopped cilantro. Enjoy!
Copyright © 2023 Amanda Maguire for Pickles & Honey
