Dornish chickpea scramble with red chillies

(Nederlandstalige versie)

Yesterday I posted about a specific meal from the world of Game of Thrones. The dish below isn’t mentioned in the books, but this is what I imagine a vegan breakfast in Dorne would look like. Fiery dragon peppers are a typically Dornish ingredient and they’re mentioned a few times in the description of egg dishes. I think they’d work just as well with chickpeas. This dish is supposed to be very spicy, so choose the hottest pepper you can handle! (In my case, that was still a pretty mild one.)

The recipe is really a combination of the tofu scramble from Isa’s Vegan Brunch and the chickpea scramble from Isa Does It. I love the flavours from the former, but I can see how tofu would be hard to come by in Dorne, so chickpeas seemed like a better choice. (Although I also don’t know where in Westeros you’d find nutritional yeast, but shh.)

Dornish chickpea scramble

Dornish scrambled chickpeas with red chillies

1 tablespoon olive oil
1 onion, halved and thinly sliced
1 red chilli (or pepper of your choice) seeded or not seeded (depending on your preference) and thinly sliced
1 cup chickpeas
1 clove garlic
1/8 teaspoon salt
1 tablespoon lemon juice
½-1 teaspoon ground cumin seeds
2 tablespoons nutritional yeast
fresh coriander/cilantro (optional)

1. Heat the olive oil in a frying pan over medium heat. Add the onion and sauté for about 3 minutes. Stir in the red chilli.

2. Meanwhile, mash the chickpeas with a fork until they are mostly broken up but with a few larger pieces here and there (you can also mash them once you’ve added them to the pan). Add the chickpeas, garlic, and salt to the pan and cook for 5 minutes or so, until the chickpeas start to brown; stir occasionally.

3. In a small bowl, mix together the lemon juice and cumin and stir them into the chickpeas. Heat everything through, adding a spoonful of water if it looks too dry.

4. Turn off the heat and stir in the nutritional yeast. Garnish with fresh coriander, if you like, and serve with flatbread for a Dornish breakfast.

9 thoughts on “Dornish chickpea scramble with red chillies

  1. Ziet er ook weer heerlijk uit. Rick, mijn vriend is de ontbijtmaker voor in het weekend, ik zal hem het recept even laten zien misschien kan hij zijn scrambled tofu skills wat verfijnen :-)

  2. Pingback: Physalis, almond cheese, mini omelets and romesco spread | Eating with the Rabbits

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