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Chickpea Hashbrowns


This is a great way to get chickpeas onto your menu, especially if you don't enjoy them as much in their more raw state! Chickpeas have a high fibre content, especially compared to potatoes. Potatoes are a starchy carbohydrate which I find can spike my sugar level, compared to the more fibrous complex carbohydrates which characterises chickpeas.

​They still have a reasonable amount of carbohydrates though so go easy on portion size and see them as a treat, not an everday breakfast option! The chickpeas seem to soak up flavours just as well as potatoes too; they are an underestimated ingredient I reckon! As you can see from the pictures, there's really no need for toast when you have these as they make a great substitute to mop up the sauce!

Picture
Picture

Ingredients

Serves: 4
  • 1 can (400g) drained chickpeas
  • 1 medium red onion
  • 2 small eggs
  • 1 packet onion soup
  • 2 Tbsp olive oil
  • ​1 Tbsp flour​
  • Salt and pepper

How to

  • Dice the onion and add to the drained and rinsed chickpeas in a large mixing bowl 
  • Crack the eggs into the bowl and add the rest of the ingredients 
  • Mash together with a fork or potato masher (keep it a fairly rough texture)
  • Heat a non-stick frying pan to a medium / high heat and add the olive oil 
  • Spoon the mixture into the pan to the size you like (don't go too big as it makes it hard to flip) 
  • Cook for 5 minutes so it gets nice and crispy (check with a spatula so you don't burn)
  • Flip when golden brown and repeat for the other side 
  • Serve with bacon and eggs or make a breakfast burger!  I highly suggest sharing the burger though!

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  • Subscribe
  • My Diabetic Story
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    • Breakfast
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    • DIY