Chickpea Scramble

Scrambled eggs are a favorite food for so many people. This recipe gives a similar experience using chickpea flour instead of eggs.

This recipe comes from Brain Saver Protocols, Cleanses & Recipes, the companion book to Medical Medium Brain Saver. These two essential books about our most complex organ—the brain—dive deep into why people all over the world are suffering with mental health and brain-related symptoms and conditions. Brain Saver unveils the why behind more than 100 brain- and nervous system–related symptoms, diseases, and disorders; Brain Saver Protocols, Cleanses & Recipes reveals the truth about how to heal in even more detail (including cleanses, recipes, supplement protocols, and so much more).

Chickpea Scramble

Ingredients:

• ½ cup chickpea flour
• ½ cup unsweetened almond or coconut milk, Healing Broth (recipe in Brain Saver), or water
• 2 tsps onion powder
• 1 tsp garlic powder
• ½ tsp paprika
• ¼ tsp ground turmeric
• ¼ tsp cayenne
• ¼ tsp sea salt (optional)
• ⅓ cup finely chopped onion, any color
• ⅓ cup chopped red, yellow, or orange bell peppers
• ¼ cup chopped tomato
• ¼ cup loosely packed, roughly chopped parsley and basil, plus more to serve
• 1 tbsp freshly squeezed lemon juice

Directions:

Add the chickpea flour; almond or coconut milk, Healing Broth, or water; and spices to a medium bowl. Add the sea salt if using. Whisk until you get a smooth batter. Set aside.

Place a ceramic nonstick skillet on medium-high heat, add the chopped onion, and sauté until softened, 3 to 5 minutes. Add the bell peppers and tomato and cook for a further 2 to 3 minutes.

Pour in the scramble batter. Let it cook for 2 minutes without disturbing. When the mixture starts to firm up at the sides, break it up with a spatula, flipping and scrambling it for 3 to 4 minutes until the whole scramble is cooked and no longer wet.

Stir in the parsley and basil and lemon juice. Remove from the heat.

Transfer to a bowl and top with more parsley and basil. Serve immediately.

Tips:

• Using almond or coconut milk in this recipe will result in a better outcome; however, you can use the Healing Broth or water options if you prefer to make it fat-free.
• When you’re choosing between Healing Broth and water for the ingredients, keep in mind that the broth will produce a richer flavor. Store-bought vegetable stock isn’t called for because it’s very difficult to find a variety that’s free of oil, salt, natural flavors, and/or other additives. For convenience, make a batch of Healing Broth in advance and freeze it (consider pouring into ice cube trays for easy thawing) so you have it on hand for recipes like this.
• While high-quality sea salt or mountain rock salt is an optional inclusion in this recipe, the recipe is more healing without salt. Over time, you may wish to reduce or exclude the salt.

Serves 1-2

Get over 100 more delicious, healing recipes in Brain Saver Protocols, Cleanses & Recipes.

Categories: Breakfast, Eggs, Lunch, Dinner, Bowls, Kid Friendly, Courses, Main Dishes, Grain Free

This item posted: 27-Feb-2024