Spiced Chickpea Breakfast Scramble
1 (15-oz.) can no-salt-added chickpeas
Water, as needed
1/4 Vidalia onion, minced
1 spring onion, trimmed and minced
1/2 tsp. ground cumin
1/4 tsp. turmeric
Pinch of cayenne pepper
Simply Organic All-Purpose Seasoning and pepper, to taste
toast, for serving
In a saute pan, heat 2 Tbsp. water and add onions and spring
onions to cook.
Drain chickpeas and reserve liquid. Mash chickpeas in a bowl
with a potato masher or fork.
Add spices to the chickpeas and a little reserved liquid to add
some moisture (just a few drops are necessary).
Once mixed well, add to the pan with the onions and heat
thoroughly or cook until golden brown.
Serve scramble atop toast and greens with garnishes of your