Chickpea Breakfast Scramble

Did you know that kale is a powerful detoxifier? Kale is part of the brassica family of vegetables which contains isothiocyanates, or sulfur-containing phytochemicals, that aid in liver detoxification. The dark leafy green is also a naturally rich source of the methylated form of folate which is easier for the body to process. Vitamin C is yet another nutrient that kale has an abundance of which supports detoxification. Check out new ways to add kale to your breakfast!

Ingredients

  • 1 Tbs shallot, diced

  • 1 clove garlic, minced

  • A splash of water or bone broth

  • 1-1½ cup of canned chickpeas, drained and rinsed

  • ½ tsp sea salt, divided

  • ½ tsp ginger, paste or powder

  • 1 tsp turmeric 

  • 2-3 medium kale leaves, destemmed and roughly chopped

  • 1 Tbs full fat canned coconut milk

  • 1 dime sized amount avocado oil

  • 1 egg

  • ¼ to ½ avocado, sliced

Instructions

  • In a ceramic pan or stainless-steel pan over medium heat, sauté shallot and garlic with a little water or bone broth for about 3-5 minutes. Add chickpeas, sea salt, ginger, and turmeric. Cook for about 10 minutes adding more water or bone broth as needed to avoid drying out. Use a potato masher or the back of a large spoon to smash the chickpeas up. Then transfer mixture to a bowl.

  • In the same pan on medium low heat, sauté kale with coconut milk and remaining sea salt. Cook for 3-5 minutes until soft. Then transfer to the bowl. Add pickled beets to the bowl if using. Then mix the ingredients together.

  • In the same pan over medium, fry an egg in avocado oil. Cook about 3 minutes or until white is set and then flip to cook 1-2 minutes on the other side. Add a pinch of sea salt if desired. Then transfer the egg to the bowl over the mixture. Finally, top the bowl off with 3-5 avocado slices and enjoy!