• Karis Anderson


So my sister told me about this wonderful discovery the other day and I've adapted the recipe a little to my liking! It's honestly so quick and easy, and much better for you than tofu scramble. Perfect for when you fancy a fry up without the guilt.


1 tin chickpeas

2 tbsp hummus

1 onion

1 scotch bonnet pepper

2 handfuls of baby spinach



cayenne pepper



salt & pepper


2 tomatos

2 slices of multigrain bread

Heat a little oil in a frying pan

Chop the onion & garlic, and place in hot oil to cook. Chop and de-seed Scotch bonnet and add to pan.

While the veg is cooking, open and drain the tin of chickpeas, saving 2 tbsps of the water from the tin. Add to the pan once the onions are clear. Take a potato masher or fork and mash up the chickpeas into a scrambled texture. Add the water from the tin and the hummus and continue to mash to desired consistency.

Fry off until the chickpea mixture is cooked through, add half tsp paprika, half tsp of cayenne pepper, half tsp tumeric, pinch of salt and pepper, squeeze of lemon and continue to cook for a further couple of minutes.

Put bread in the toaster and chop tomatoes in half and place on a hot grill to char.

Add spinach to the chickpeas and stir in. Take pan off the heat once spinach is wilted into the chickpea mixture.

Once bread is toasted and tomatoes are charred, plate up and enjoy!

#vegan #recipes #food

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