You Are What You Eat by Dr Amir Khan & Trisha Goddard

Author:Dr Amir Khan & Trisha Goddard [Khan, Dr Amir & Goddard, Trisha]
Language: eng
Format: epub
Publisher: HarperCollins Publishers
Published: 2021-03-15T00:00:00+00:00

Scrumbled Chickpea & Egg Wraps

Chickpeas add a delicious crunch and punch of fibre to a breakfast favourite. Ordinarily bland scrambled eggs are made more interesting with the addition of garlic and ginger.

SERVES 4

10 MINS

18 MINS

300g chestnut mushrooms, sliced

1 tsp sesame oil

1 tbsp extra virgin olive oil

350g cherry tomatoes, halved

1 x 400g tin chickpeas

2 tsp grated fresh ginger

2 garlic cloves, crushed

4 large eggs

4 spring onions, thinly sliced

Handful of fresh coriander, roughly chopped

8 small wholemeal wraps, warmed

2 tsp soy sauce, to serve

Add the sliced mushrooms to a large non-stick frying pan over a medium heat. Cook for about 5 minutes, until they’ve released their liquid and are starting to brown. Add the sesame oil, olive oil and tomatoes to the pan and cook for about 5 minutes or until the tomatoes have softened.

Drain the chickpeas but reserve 60ml of the liquid from the tin. Add the chickpeas and the reserved liquid to the pan and use the back of your spoon to roughly crush half of them. Stir in the ginger and garlic and cook for a minute or two until the liquid has been cooked off.

Turn the heat down to low, crack in the eggs and scramble them directly in the pan. Keep stirring over a low heat until they’re cooked to your liking-about 2–5 minutes. Remove from the heat and fold in the spring onions and coriander. Divide between the warmed wraps, fold in the sides and roll up, then serve with the soy sauce for drizzling.

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