A flavorful plant-based chickpea scramble, seasoned with turmeric and smoked paprika, served on toasted sourdough bread with fresh avocado and spinach. This recipe makes enough scramble for 3 sandwiches.
1. Take a can of chickpeas, separate the liquid and the chickpeas. Save a few tablespoons of the liquid (aquafaba) to use in this recipe.
2. Pat the chickpeas dry. You can either peel them or not peel them; rubbing them between a towel helps get the peeling off. Mash about 1/2 to 3/4 of them with a fork, leaving some whole for texture.
3. Heat a skillet over low-medium heat. Add 2 tbsp of the reserved chickpea liquid, then add your mashed chickpeas.
4. In a separate bowl, mix together 1/2 tsp garlic, 1 tsp turmeric, 1 tsp smoked paprika, 1/2 tsp black pepper, and 2 tsp nutritional yeast.
5. Add the spice mixture to the chickpeas in the skillet and coat them well.
6. Cook for 4-5 minutes, until the chickpeas are softened. Add more reserved liquid if needed to prevent sticking.
7. To assemble a sandwich: Toast 2 slices of sourdough bread.
8. Mash 1/2 an avocado and spread it on one slice of toasted sourdough.
9. Top with a handful of fresh spinach, then add approximately 1/3 of the prepared chickpea scramble mixture.
10. Top with the second slice of sourdough and enjoy!
