Sunday, 19 May 2013

Brunch: Chickpea, Sweet Potatoes, Kale Scramble (vegan, GF, soy free)

Rocket & Roses HQ Play List:

Audioslave ~ Hypnotize
Gin Blossoms ~ Hold Me Down
Mamas & the Papas ~ Creeque Alley
The Eagles ~ What Do I Do With My Heart
Cyndi Lauper ~ You've Really Got A Hold On Me
Queens of the Stoneage ~ Another Love Song
Pat Benatar ~ You Better Run
Melissa Etheridge ~ Goodnight
Bowie ~ Heroes
Anna Nalick ~ Satellite
Depeche Mode ~ Suffer Well
Soundgarden ~ Non-State Actor
Harry Connick Jr ~ And I Love You So
Sarah McLachlan ~ Fallen

It is Sunday once again...blimey these weeks are flying by eh? I cannot believe we are heading for the end of May. Sunday means Brunch and that is something to always look forward to. This week we decided to try our hand at creating our own chickpea based scramble after the success of the one we tried recently. I adored the Broccoli & Chickpea Scramble and of course found great comfort in the white potatoes in it. But I wanted to change things up a little and that is how today's scramble came to be.

I wanted to try the dish with sweet potato and kale as I love that combination and replaced the broccoli element with cauliflower to keep the textures similar. And it really worked as the flavours suited each other and the spiciness left that almost numb lips sensation. The textures were just as good as the original recipe too. Phew! lol. So if you are fancying something a little spicy and a little different...try this scramble.

Chickpea, Sweet Potato and Kale Scramble
Chickpea, Sweet Potato & Kale Scramble Serves 4

2 onions, chopped
2 cloves of garlic, chopped
2 med sweet potatoes, cubed
1 small cauliflower, cut into small florets
1/2 bunch kale, stalks removed and chopped
2 tins of chickpeas, rinsed and drained
2 tsp lemon juice
4 tsp curry powder
1 tbsp oil (of your choice)

In a skillet heat the oil and sauté the onion and garlic until soft. Add the sweet potatoes and sauté for five minutes. Add the cauliflower and stir to combine. Cook until the sweet potato and cauliflower begin to soften. Add the chickpeas and kale and stir to combine and cook for a further 10 minutes. Add the curry powder and lemon juice stirring well to make sure the veggies are coated. Cook for a further three minutes and then serve.

Enjoy!

Thanks for stopping by and I hope your Sunday is as relaxing or energetic as you wish it to be..

~Red~

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