Inspiration for my latest breakfast experiment comes from Snugglebunny at The Republic of Bunny.* She has soy intolerance, and as such has had to come up with some creative ways to get around recipes that call for tofu. A while back she mentioned a puttanesca scramble that utilized chickpeas in place of the old soy standard. I looked at the picture, thought "Chickpeas for breakfast, yuck," and kept on trucking.
Then, yesterday morning caught me with a wee can of garbanzo beans and a devil-may-care attitude. I decided, knee jerk "yuck!" reaction be damned! I'll give chickpeas for breakfast a whirl.
I started by toasting a half-cup of the drained beans in my cast iron skillet. This was fun; those little guys bounce around like popcorn when they start to brown. After a while they settled down, and I sauteed a little mushroom/spinach mixture with water. When that was wilty and almost dry, everything got mixed together, coated with a couple teaspoons of Bryanna's Scrambler Mix, and stirred with a couple tablespoons of almond milk. I served the works on some buttered (excuse me, Earth Balanced) rye toast.
The next day I used the rest of my mini can of beans in a breakfast burrito:
Same idea here as the beans on toast, only I used a teaspoon of Scrambler Mix and a half teaspoon of adobo seasoning on the beans. The sauteed veggies were onions and peppers, and I stirred in tomatoes at the end. The milk was just a splash here - enough to moisten the beans but not leave the works soggy.
And it wasn't. It filled a (six inch) corn tortilla nicely. And the works filled my tummy nicely, too.
And really, what more can a diabetic veggie ask for? Except for maybe more chickpeas...
Nutrition info (courtesy of cans, bread bags, boxes, and my #2 pencil):
Chickpea Scramble on Toast - 260 calories, 37 g carbohydrates, 10 g fiber
Chickpeas Scramble in a Corn Tortilla - 240 calories, 32 g carbohydrates, 7 g fiber