Chickpea Scramblegfv Recipe

HASH & SCRAMBLE

1. 1

   Prep

   Wash and dice the potatoes into 1/2-inch pieces. Halve the cherry tomatoes. Dice the onion and bell pepper, slice any seasonal vegetables (zucchini or mushrooms). Mince the garlic and finely chop the jalapeño; reserve about 1/3 of the chopped jalapeño for the jam and the rest for the scramble/finish. Drain and roughly mash the cooked chickpeas with a fork, leaving some texture.

2. 2

   Parboil potatoes

   Place diced potatoes in a pot of cold, lightly salted water. Bring to a boil over high heat and cook until just tender when pierced with a knife, about 6–7 minutes. Drain well and spread on a towel or tray to dry briefly — removing surface moisture helps them crisp in the pan.

3. 3

   Make the jalapeño-tomato jam

   In a small saucepan, heat 1 teaspoon of the olive oil over medium heat. Add about one-third of the chopped jalapeño and 1/2 cup of the halved cherry tomatoes. Cook, stirring, until the tomatoes break down, about 3–4 minutes. Add 1 tablespoon sugar, 1 tablespoon red wine vinegar and a pinch of salt. Reduce heat to low and simmer, stirring occasionally, until thickened into a spoonable jam, about 6–8 minutes. Taste and adjust sugar or vinegar for balance. Remove from heat and set aside.

4. 4

   Crisp the hash (prep's potatoes with veggies)

   Heat a large skillet over medium-high heat and add 2 tablespoons of olive oil. When hot, add the diced onion and cook 2–3 minutes until translucent. Add the minced garlic, diced red bell pepper and the sliced seasonal veggies and cook another 3 minutes. Stir in the parboiled potatoes and 1 teaspoon smoked paprika, then spread everything in an even layer and let cook undisturbed for 2–3 minutes to develop color. Toss and continue cooking, allowing pieces to brown and crisp, about 6–8 more minutes, stirring occasionally. Toward the last 1–2 minutes, add 1/2 cup of the halved cherry tomatoes to warm through. Season the hash with salt and 1/8–1/4 tsp black pepper (adjust to taste). Transfer the finished hash to a warm plate or keep in the pan on very low heat while you make the scramble.

5. 5

   Prepare the chickpea scramble

   In a bowl combine the mashed chickpeas (1.5 cups) with 1 tablespoon chickpea flour, 1/2 teaspoon turmeric, 1/2 teaspoon ground cumin, 2 tablespoons nutritional yeast, 1/4 teaspoon ground black pepper and 1/4 teaspoon kala namak (or more salt to taste). Add 1 tablespoon lemon juice and 1 tablespoon olive oil, then stir until evenly combined — the chickpea flour will help bind and give a slightly 'eggy' texture. Heat a separate nonstick skillet over medium heat with the remaining 1 tablespoon olive oil. Add the chickpea mixture and spread into an even layer. Let it cook undisturbed 2–3 minutes to develop a little crust, then stir and fold gently, cooking for another 3–4 minutes until warmed through and slightly golden. If you like, stir in the remaining chopped jalapeño and the last 1/2 cup halved cherry tomatoes for the last 1–2 minutes to warm them.

6. 6

   Assemble and finish

   Divide the potato hash between two plates. Spoon or mound the chickpea scramble alongside. Top each plate with 1–2 tablespoons of the jalapeño-tomato jam. Arrange sliced avocado (1/2 avocado split between plates) and a small handful of watercress on each plate. Finish with a squeeze of fresh lemon juice, additional kala namak or salt to taste, and a crack of black pepper. Serve immediately with a lemon wedge on the side.

7. 7

   Notes & timing

   Total active cooking time is about 30–40 minutes: 6–7 minutes parboil, 12–15 minutes for the hash, 8–10 minutes to simmer the jam, and 6–8 minutes for the scramble. If short on time, skip parboiling and pan-fry potatoes a bit longer (about 15–18 minutes) until tender and crisp. Adjust jalapeño quantity to control heat; kala namak provides an 'eggy' note but regular salt works fine.