This is a hearty vegan breakfast dish. Try swapping out your scrambled eggs and have a go at a chickpea scramble instead. You can also experiment by adding in different herbs and spices.
Vegan, Vegetarian, Lactose Free, Breakfast
Prep Time: 5 minutes
Cooking Time: 10 minutes
1x400g tin chickpeas, drained and rinsed
¼ cup soy milk
½ teaspoon cumin
1 teaspoon turmeric
Pinch of salt and pepper
1 teaspoon olive oil
2-4 slices thick sourdough bread
Fresh herbs and chili flakes, to serve
Dr Nick Fuller is a Leading Obesity Expert at the University of Sydney and Royal Prince Alfred Hospital, and the founder of Interval Weight Loss.
He holds the following qualifications:
Doctor of Philosophy (Ph.D.), Obesity Treatment – The University of Sydney
Bachelors Degree, Human Movement – University of Technology Sydney
Masters Degree, Nutrition & Dietetics – The University of Sydney
For more information visit www.intervalweightloss.com
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