Chickpea Scramble
Heat half a chopped onion, a third of a chopped red capsicum and (optionally) half a spoon each of grated ginger and chopped garlic in a pan with a little olive oil. Cook until translucent. Add half a chopped tomato, a cup and a half of boiled chickpeas, a quarter cup of the vegetable broth made while boiling chickpeas, half a spoon of turmeric, a generous dash of paprika (no other spices), and freshly crushed sea salt to taste. Crush some of the chickpeas to add texture to the scramble. Add more broth if required to make sure it doesn't dry up too much. Once you're happy with the texture, add a handful of chopped coriander, stir for another minute, and take off the heat.
Serve on a crusty slice of sourdough or wholemeal Vienna, and you've got yourselves a ten-minute breakfast!
PS: This makes for a fabulous post-workout snack as well.
