Herald Sun - - TASTE - RECIPE / To­bie Put­tock

I’m not go­ing to pre­tend to you that these are any­thing like scram­bled eggs — they are not. They are su­per quick to make and you can ad­just the con­sis­tency with the aquafaba from the chick­peas (that’s the liq­uid from the can) to make the scram­ble run­nier or denser.

1 tsp ground pa­prika 1 tsp ground turmeric sea salt cracked black pep­per 2 x 400g cans of chick­peas, drained and liq­uid re­served 1 tbs olive oil Small hand­ful (¼ cup) flat-leaf pars­ley, roughly chopped 1Put the pa­prika, turmeric and a pinch of salt and pep­per in a large bowl. Add enough of the re­served chick­pea liq­uid to make a loose paste. 2Add the chick­peas and roughly mash with a fork, mak­ing sure you dis­trib­ute the spices evenly. 3Fold through about ½ cup (125 ml) of the re­served chick­pea liq­uid to make the mix­ture nice and moist, add more if you wish. 4Heat the olive oil in a large non-stick fry­ing pan over medium heat. 5Add the chick­pea mix­ture and cook, stir­ring of­ten, un­til golden in colour, about five to six min­utes. Fold through the pars­ley and serve.

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