I haven't heard back from Mother's Market, so I made my own chickpea scramble this morning. I used turmeric and cayenne pepper to add a nutritional kick. Turmeric is a liver detoxifier and has antioxidant and anti-inflammatory properties. Cayenne pepper is high in vitamin A, naturally relieves pain, increases circulation, aids in digestion, and has an antiviral effect. This dish can easily be made with any of your favorite spices.
- 1/4 onion, diced
- 1 garlic clove, minced
- 1/4 cup sliced mushrooms
- 1 1/2 cups fresh spinach
- 1/4 cup diced tomatoes
- 1/4 cup diced bell pepper
- 1 can organic, no added salt chickpeas, drained and rinsed
- 2 tbsp lemon juice
- 1/2 tsp turmeric
- 1/4 tsp cayenne pepper
Saute the onion, garlic, and mushrooms over medium heat. Cook for several minutes, then add the spinach, tomatoes, and bell pepper.
In a bowl, mash the chickpeas and mix in the lemon juice, turmeric, and cayenne. Add the chickpeas to the pan and cook until hot. Note: The chickpeas will seem a bit dry until you add them to the pan. They will soak up the moisture, don't worry!
Serve with rosemary and thyme potatoes or fresh fruit.