|Day 15. Halfway there!|
Not too hot or cold. A sign that autumn is on the way.
Starting week 4 of school and homework has miraculously piled up. Art criticism theory reading, paper writing, and painting galore. All those fun things. I only had a little time to relax in the kitchen and glance at the chickpeas next to the vanilla almond milk. In a rush to do this school duties that should have been yesterday, I could've quickly prepared oatmeal or cereal. (hence the reaching for the milk).
But chickpeas sounded good for breakfast/brunch.
My intuition proved to be beyond right. Not always the case. However, it happened today! (personal high five)
Very irresistibly delicious for chickpea fanatics, this perfect start to a Sunday morning/afternoon is a Middle Eastern meets tofu scramble delight. The warm spices wake up the senses, getting the mind ready for procrastinated homework. I placed this inside of a bowl (seems more comforting to eat out of them). Taste buds enjoy succulent, egg free tofu paired with yummy broccoli and fiber rich chickpeas- a self-satisfactory nom nom nom winner for Vegan Mofo Day 15!
|Good morning Chickpea!|
1 tablespoon olive oil
1 teaspoon garlic
2 tablespoon coconut milk
1/2 15 oz. can chickpeas, rinsed
1 cup broccoli, steamed
1/4 cup extra firm tofu, crumbled
1 teaspoon curry powder
1 teaspoon turmeric
1 teaspoon cumin
1 teaspoon oregano flakes
1/2 teaspoon salt
1/4 teaspoon ginger
1/4 teaspoon paprika
1/4 teaspoon coriander
1/4 teaspoon black pepper
|Inside preheated skillet, bring olive oil, garlic, coconut milk, & chickpeas to a simmer.|
|Stir in steamed broccoli.|
|Add tofu, curry powder, turmeric, cumin, oregano, salt, ginger, paprika, coriander, & black pepper. Stir & cover for an additional 5-7 minutes.|