scrambled chickpeas

I said I would start recipe week yesterday but I got into a long discussion with the roomie. The same roomie that introduced me to this recipe, scrambled chickpeas. This is my favorite way to start the day during the week. I actually didn’t create this recipe, which is different from nearly all of the recipes I post. I create nearly every recipe on here from scratch. This one is only modified. I was originally skeptical of it when I first tried it, because I’ve never been super big on turmeric, and I’m realizing that turmeric I had probably was expired. Old turmeric is no longer my problem because I solely use turmeric from Diaspora Spice Co. I love this recipe for a few reasons over the past couple of years I haven’t be able to eat eggs they just make so nauseous plus this is pretty quick to batch make.

Scrambled chickpeas

1-30oz can of chickpeas

1 small to medium sized red onion

3-4 cloves of garlic (minced)

1-2 tbsp turmeric

1 lemon or some lemon juice to taste

Salt + Pepper to taste

1 tbsp dried tarragon

Water

1 tbsp Oil (I opt for avocado oil)

1. Drain + wash chickpeas. I always save the liquid for tasty treats later as the drained liquid, colloquially called aquafaba, is works extremely well as an egg substitute.
2. Leave chickpeas to drain. While draining, heat oil on low to medium heat.
3. Chop the onion into slivers and sauté in oil with tarragon until soft and semi translucent. About 5 -7 minutes
4. Add the chickpeas the onions and heat. Mash with measuring cup or mason jar, this step is optional but and you can mash it as much or as little as you want. I normally do it half and half
5. Season with salt, I really like using this smoked applewood salt, pepper, and turmeric. Then stir well.
6. Add ¼ cup of water and a splash of lemon juice. You want to keep the peas moist.
7. As water evaporates, make a hole in the middle of the pan and add the minced garlic. Sauté garlic until fragrant. Remove heat and stir garlic and chickpeas together.