Scrambled Chickpea Toast

This was a favourite down at the Café - it featured in Cheshire Life with some incredible feedback.

It’s super easy, delicious and the mix can be kept in the fridge for up to 4 days, eaten cold as a snack with some sauerkraut and rice cakes or heat it up and have it as a warming addition to any Buddha bowl.

The yoghurt really does add to this one, so it’s worth making up a batch of that to keep in the fridge as well.

Okay, here we go!

Ingredients

• 50ml olive oil

• 1 tbsp cumin seeds

• ½ tbsp nigella seeds

• Pinch dried chilli flakes

• 1 tbsp ground turmeric

• 2 cloves garlic finely sliced

• 1 white onion finely chopped

• 2 x 400g tin chickpeas – keep liquid

• Juice of 1-2 lemons

• Salt and pepper

• Coriander for garnish

• 1 Lime

• 1 large pot soy / coconut yogurt

• 1 small garlic clove

• 2 tbsp olive oil

• Salt & pepper

Method

1.     Oil in sauce pan, warm through

2.     Add cumin, nigella seeds and chilli for couple minutes until they smell delicious!

3.     Add the turmeric, sliced onion and garlic with salt & pepper – to your liking!

4.     Cook slowly for at least 10 minutes until onion is soft and sweet

5.     Add chickpeas and 1 can of liquid - keep the rest if the mix looks dry

6.     Simmer for 30-40 mins, until softened

7.     Add in the lemon juice to taste

Yogurt 

1.     Combine all ingredients, stir well and keep in fridge

To Serve

1.     Toast your sour dough

2.     Spoon the chickpeas in a frying pan with a little coconut oil

3.     Heat through and gently press mix down with the back of a fork, without scratching the pan!

4.     If necessary, add a little bit of gram flour to thicken

5.     Pour the mix over the toast, the rest falling onto the plate. Sprinkle with coriander

6.     Fill a small ramekin with the yogurt and finish with a twist of black pepper.