Scrambled Chickpeas, Watermelon Bacon and Pistachio Pesto

170817 Scrambled Chickpeas-7580

Great breakfast or Sunday brunch!
A good friend pointed out that my dried, salted, watermelon fruit snack both looked and tasted just like bacon. Combined with the spiced chickpea scramble, the water melon provides a lovely hint of sweetness. But please note, if you want to serve this dish together with the watermelon you need to start the preparations one day ahead. In the dehydrator.
It is well worth it!!
The pesto is quick and easy to make. This batch of pest makes more than you really need for this dish but the left-over pesto is nice to store in the fridge and to use with many other meals!

Serves 4

¼ of a watermelon, thinly sliced (keep peel on)

150 ml pistachios (shelled)
200 ml basil leaves, loosely packed
1 tablespoon lemon juice
2 tablespoons olive oil
¼ tsp salt
(optional: 1 garlic clove, minced)

Chickpea scramble:
50 ml chopped shallots
250 g canned (or soaked) chickpeas plus 4-5 tablespoons chickpea soaking water
¼ tsp smoked paprika
½ tsp turmeric
salt and pepper to taste
(Optional: 1/2 tsp chili flakes)
Olive oil to fry in

(Optional: 200 g spinach)

(Optional: Chopped parsley, chopped dried watermelon and black, Hawaiian salt for decoration)

1. Place the watermelon slices in a dehydrator, salt and let dehydrate at 45 C overnight (longer if needed)
2. Place all ingredients for the pesto in a (mini) food processor. Run for 45 seconds.
3. Place all ingredients for the chickpea scramble in a food processor. Pulse to combine. You still want chunks, not a smooth puree.
4. In a warm sauté pan, spread out the chickpea mix and gently fry in olive oil over medium heat for about 3-4 minutes (it takes a while to achieve a texture that you can actually turn over), turn the scramble and fry another 2-3 minutes until you have some colour.
5. Add in the spinach (to the scramble). Turn a few times and then serve hot with pesto and watermelon.

Creamy Aubergine Chickpea Casserole

170510 Aubergine Chickpea Casserole-5215

Sometimes you just need to make something quick (and delicious) with ingredients on hand. The only fresh ingredient (that is necessary in this recipe) is one aubergine (eggplant). The rest is probably already in your cupboard (or can be omitted).

Serves 4


1 large aubergine/eggplant, medium sized, cut into cubes

Riced cooked potato, Quinoa or Rice

1 large onion, chopped
1 garlic clove, crushed
Olive oil

3 tablespoons tandoori paste
400 g chickpeas, cooked
400 g chopped canned tomatoes

50 ml coconut milk

3 tsp mango chutney

Salt and pepper to taste

Cherry tomatoes (quartered) and parsley

1. Sautee the cubed aubergine in olive oil until browned.
2. Cook the potato and put through a potato ricer or prepare the quinoa or rice.
3. Sautee the onion and garlic until soft (do not brown them). Add the aubergine.
4. Stir in the tandoori paste, chickpeas and canned tomatoes. Let simmer for 15 minutes.
5. Add the coconut milk and heat up to a simmer.
6. Stir in the chutney.
7. Season with the salt and pepper
8. Serve with the potatoe/quiona/rice and tomatoes and parsley on top.