Cauli-Shroom-Chickpea Scramble

I’ve been experimenting with a more plant-based diet lately. After my 3 day fast, my body was craving a change. I started with alternative options for breakfast - because I am 100% the #1 bacon and eggs girl!

This eggless scramble has become a go-to for me. It hits all the right notes:

• Cruciferous veg for all that delicious detoxifying fibre

• Meaty AF mushrooms for that fleshy mouth feel.

• Chickpeas for protein and extra tummy fill

• A mix of my favourite warming spices, to get my digestion fired up

You’ll need:

• A thick based pan/ skillet

• Once finely diced red onion

• Thyme to taste

• Half a cup of cauliflower rice/ finely chopped chunks (I use the Woolies Cauliflower Cous Cous)

• 2x handfuls of canned and washed chickpeas

• A cup of your favourite mushrooms

• 1x teaspoon crushed garlic

• 1x teaspoon of cumin, coriander and/ sumac each

• Salt & pepper to taste

• 2x Tablespoons of parmesan (optional, avoid if Vegan or Dairy intolerant)

• Fresh coriander for after

Here’s how to make it:

Fire up your pan or skillet with a glug of oil. I like to use Avocado oil for fry ups - it has a a higher smoke point than olive oil and none of the nasties that can be found in some seed oils.

Drop in you onion. Let them get super soft & almost caramelised before you add the crushed garlic & thyme. I give the bottle of dried time 2-3 good shakes with the nozzle open (I like thyme a lot!).

Allow the garlic & thyme to get fragrant, then add your Cauliflower & Mushrooms. Now here is the trick: You want your Cauliflower & Mushroom to take up one later of the pan - Don’t stack your pan with too many veggies! You want them swimming in that delicious caramelised onion, garlicky, oily goodness & getting browned good & solid.

When you mushrooms are reduced & fleshy, add the other dry spices, then the chickpeas. Cook until chickpeas are browning & kind of crispy. Season to taste.

If you’re adding the parmesan, sprinkle it over the entire pan & reduce the heat slightly. Let the cheese crispy up on the edges of the pan, & between your veggies. It’ll basically start sticking to the bottom of the pan.

Switch off the heat.

Grab a spatular and do the unthinkable - scrape that crispy goodness off the the bottom of the pan, veggies & all, into a bowl.

Sprinkle over your freshly chopped coriander, add toast & enjoy HOT.

Cauli-Shroom-Chickpea Scramble

YUM!