Vegan Indian Brunch Delight: Spicy Chickpea Scramble with Coconut-Lime Rice and Fresh Mango Salsa

Allergens

Contains no common allergens unless specified.

Ingredients

• 1 cup uncooked basmati rice 1 can (15 oz) chickpeas, drained and rinsed 1/2 cup unsweetened coconut milk 1 tbsp olive oil 1 small red onion, finely chopped 1 medium tomato, diced 1 tsp ground turmeric 1 tsp ground cumin 1/2 tsp ground coriander 1/4 tsp ground cinnamon 1/4 tsp ground cardamom 1/4 tsp ground nutmeg Salt and pepper, to taste 1 tbsp fresh lime juice 2 cups diced ripe mango 1 small red onion, finely chopped 1 jalapeno pepper, seeded and minced Fresh cilantro leaves for garnish

Instructions

1. a. Rinse the basmati rice under cold water until the water runs clear. Add rice and 2 cups of water to a medium saucepan, bring to a boil, then reduce heat to low, cover, and cook until the rice is tender and all the water has been absorbed, about 15 20 minutes. Remove from heat and let stand covered for another 5 minutes, then fluff with a fork. b. In a large mixing bowl, mash the chickpeas until slightly chunky. Heat olive oil in a large non stick skillet over medium heat. Add the mashed chickpeas, red onion, and tomato to the skillet. Sauté for 5 minutes or until the vegetables are softened. c. Stir in turmeric, cumin, coriander, cinnamon, cardamom, nutmeg, salt, and pepper. Cook for another 2 3 minutes, until fragrant. Remove from heat and stir in lime juice. d. In a separate bowl, mix together the mango, red onion, jalapeno, and cilantro leaves. Season with salt and pepper to taste. Set aside. e. To serve, scoop coconut lime rice onto individual plates or shallow bowls, top with spicy chickpea scramble, and finish with a generous helping of fresh mango salsa. Garnish with additional cilantro leaves if desired.

Chef’s Insight

To enhance the aroma, toast whole spices in a dry pan before grinding and adding them to the chickpeas.

Notes

Adjust spice levels according to taste preferences.