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Ori­gi­nal recom­men­da­ti­ons from the USA:

Ori­gi­nal recom­men­da­ti­ons from the USA:

Stir-fried chickpea puree

Chick­pea flour is the basis for the­se vegan scram­bled eggs. The reci­pe is quick to make and is sur­pri­sin­gly jui­cy thanks to the addi­ti­on of toma­toes, pep­pers and oni­ons. Varia­ti­ons on the basic reci­pe with, for exam­p­le, mush­rooms or broc­co­li bring addi­tio­nal variety. 
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Ingre­di­ents for 1 to 2 servings: 

Pre­pa­ra­ti­on:

In a bowl, mix the chick­pea flour, almond or coco­nut milk or broth or water with the spi­ces to form a smooth dough. 

Sau­té the oni­ons in a non-stick cera­mic pan over medi­um heat for 3 to 5 minu­tes and add the pep­pers and toma­toes and heat again for 2 to 3 minutes. 

Now pour in the bat­ter and fry for 2 minu­tes wit­hout stir­ring. If the dough starts to stick to the sides, break it up with the spa­tu­la and con­ti­nue to tre­at it like scram­bled eggs for ano­ther 3 to 4 minu­tes until the mix­tu­re has a cer­tain amount of firm­ness and is no lon­ger wet. Stir in the pars­ley and basil and sea­son with the lemon juice. 

Arran­ge on a pla­te and gar­nish again with a litt­le basil and parsley. 

Bon appe­tit!

Source: Heal your brain, The prac­ti­cal program

Pho­tos: Maar­ja Urb

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