NUTRITION

SERVINGS

INGREDIENTS

0.33 cup chickpea flour

4 tbsp hemp hearts

5 tbsp nutritional yeast

0.25 cup cooked chickpeas

1 tbsp pumpkin seeds

1 cup fresh spinach

0.5 cup sliced mushrooms

0.5 cup diced red bell pepper

0.25 tsp turmeric powder

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

0.5 cup water

PREPARATION

• 1

  Preheat your oven to 400°F and line a small baking sheet with parchment paper.

• 2

  Place the sliced mushrooms and diced red bell peppers on the baking sheet and roast for 12-15 minutes until tender and slightly charred.

• 3

  In a medium mixing bowl, whisk together the chickpea flour, hemp hearts, nutritional yeast, turmeric, garlic powder, sea salt, and black pepper.

• 4

  Slowly whisk the water into the dry ingredients until a smooth, thick batter forms without any lumps.

• 5

  Heat a non-stick skillet over medium heat and add the cooked chickpeas, lightly mashing them with a fork as they warm through.

• 6

  Add the roasted vegetables to the skillet and pour the chickpea batter evenly over the mixture.

• 7

  Allow the batter to sit undisturbed for about 1 minute until the edges begin to set and turn golden.

• 8

  Using a spatula, gently break up and fold the mixture, scrambling it for 3-4 minutes until the batter is fully cooked and firm.

• 9

  Fold in the fresh spinach and cook for 30 seconds until just wilted.

• 10

  Transfer the scramble to a plate and garnish with pumpkin seeds before serving.