Chickpea Scramble Gf/v Recipe

Prepare potatoes

Rinse and dry the potatoes, then cut into roughly 1/2-inch cubes so they cook evenly. If using larger potatoes, cut to equal bite-sized pieces.

Par-cook (optional for faster finish): place cubed potatoes in a pot, cover with cold water, bring to a simmer and cook 5 minutes until just tender but not falling apart. Drain well and pat dry. (If skipping par-cook, increase pan time to 20–25 minutes.)

Heat a 10-inch skillet over medium-high heat. Add 1.5 tbs olive oil and swirl to coat. Add the potatoes in a single layer, season with 0.5 tsp black pepper, 0.5 tsp smoked paprika and 1 tsp salt. Let cook undisturbed 3–4 minutes to develop color, then stir and continue to cook, pressing pieces flat occasionally, until golden and crisp all over, about 10–12 minutes total if par-cooked (20–25 if not). Reduce heat if they brown too quickly. When tender and crisp, transfer to a warm plate and keep warm.

Make the jam

While potatoes cook, combine 1 cup halved cherry tomatoes, the finely chopped jalapeño, 1 tbs granulated sugar and 1 tbs red wine vinegar in a small saucepan. Add 1 tsp olive oil, 0.25 tsp salt and 0.25 tsp black pepper. Bring to a gentle simmer over medium heat.

Simmer uncovered, stirring occasionally, until the tomatoes break down and the mixture thickens to a jammy consistency, about 8–12 minutes. Taste and adjust vinegar/sugar for balance. Remove from heat and leave slightly warm; jam will thicken more as it cools.

Make chickpea batter

In a medium bowl whisk 1 cup chickpea flour with 1 cup water until smooth and lump-free. Whisk in 2 tbs nutritional yeast, 0.5 tsp turmeric, 1 tsp ground cumin, 0.5 tsp smoked paprika, 0.25 tsp kala namak (or 0.5 tsp regular salt) and 1 tsp black pepper. The batter should be pourable but slightly thick; add up to 2 tbs more water if necessary.

Sweat aromatics

Heat a separate large nonstick skillet over medium heat and add 1 tbs olive oil (for scramble). Add the chopped onion and sauté 3–4 minutes until translucent. Add the minced garlic and cook 30–45 seconds until fragrant.

Add the drained cooked chickpeas to the onion/garlic and toss to warm, about 1–2 minutes. Lightly smash about half the chickpeas with the back of a spoon for texture contrast (optional).

Pour the chickpea batter into the skillet with the aromatics and reduce heat to medium-low. Let batter set for 30–45 seconds, then gently stir and fold with a spatula, creating curds and soft 'scramble' pieces. Continue cooking and stirring every 30–45 seconds until mostly set but still moist, about 4–6 minutes total. If mixture thickens too quickly, add a splash of water.

Taste and adjust seasoning. If you used regular salt earlier, add a pinch more black pepper or salt to taste. Remove from heat when scramble is set but still slightly creamy — it will not firm up like eggs.

Sauté seasonal vegetables

In the skillet used for vegetables (or a clean skillet), heat 1 tbs olive oil over medium-high heat. Add 1.5 cups sliced seasonal vegetables (bell pepper, zucchini, mushrooms) and 0.5 cup halved cherry tomatoes. Season with 0.5 tsp salt and 0.25 tsp black pepper. Sauté until vegetables are tender-crisp, 4–6 minutes. Finish with 0.5 tbs lemon juice and toss.

Assemble plates

Divide warm Prep's potatoes between two plates. Spoon the chickpea scramble alongside the potatoes. Arrange sautéed seasonal vegetables on the side. Place sliced avocado on top or beside the scramble. Spoon 1–2 tbs of jalapeño-tomato jam over the scramble or on the potatoes for sweet-heat contrast. Finish each plate with a small handful of fresh watercress and an extra scatter of halved cherry tomatoes if desired.

Serve immediately while everything is warm. Offer extra lemon wedges, hot sauce, or additional jam at the table.