Brunch, the most important meal of the day. It was the first post on my Instagram when I started greeneggs and is always in the back of my mind when coming up with recipes. My vegan tofu bacon recipe came from not having anything exciting in the house other than a sad looking block of tofu and this vegan smoky tomato chickpea recipe came from a very similar situation. It’s a great recipe for those last few bits left before the Big Shop and versatile enough that you can substitute in and out what you have.
There’s something very comforting about beans (or legumes I guess) at breakfast time and these vegan smoky tomato chickpeas are miles better than your average tin of Heinz. Really simple and probably using ingredients that you have lying around the house anyway. If you have any Linda McCartney sausages left after making my vegan sausages and gravy, fry some up (along with tofu bacon and any other brunch or breakfast bits you have) and serve as a delicious vegan Full Irish.
If you have the time, I would really recommend making your own curry powder for these chickpeas, you will honestly never look back. It is so much better than shop bought and so long as you have a spice or coffee grinder, it is super simple to make.
Feel free to add in other beans, or any other vegetables that you have leftover. It makes a really great base for whatever you have in the fridge on a lazy Sunday morning.
As always, let me know what you think of my vegan smoky tomato chickpeas recipe:
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