This fall-inspired chickpea scramble is the best way to use leftover roasted veggies and cranberry sauce from your Thanksgiving dinner. Serve the scramble on a piece of homemade socca flatbread for a festive start to the holiday season!
Disclosure: This post is sponsored by USA Pulses & Pulse Canada.
I’m on a mission to change the way people feel about leftovers. They’re anything but boring. With leftovers, you can combine layers of flavor more easily, because most of the prep is already done. Using what’s already in my fridge always helps me feel more inspired to come up with new recipe ideas and flavor marriages.
To make a truly satisfying meal out of leftovers, it helps to keep fiber and protein-rich ingredients on standby. I like pulses (beans, dry peas, lentils, and chickpeas), because they’re affordable, environmentally-sustainable, and incredibly versatile in the kitchen. I used a can of chickpeas and chickpea flour (which you can make from dry chickpeas or purchase pre-milled) to make the breakfast scramble and hearty socca flatbreads in this recipe.
Utilizing leftovers is a really fun way to ditch preconceived rules that may be holding you back in the kitchen. So go ahead and deviate from my recipe if you’ve got something slightly different in your fridge. Try mashed russets instead of sweet potato, use carrots instead of brussels sprouts, or gravy in place of cranberry sauce. Could leftovers be any more holiday-worthy?
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Use your Thanksgiving leftovers to make a delicious and comforting fall chickpea scramble with rosemary socca flatbreads.
- ¼ cup chickpea flour
- ¼ cup lukewarm water
- ½ tablespoon grapeseed oil
- 1 teaspoon crushed rosemary
- Salt and pepper
- 1 1/4 cups cooked chickpeas (1 can, drained and rinsed)
- ½ cup roasted sweet potato (1/2 medium, see note)
- ½ cup roasted brussels sprouts, thinly sliced (see note)
- 1 tablespoon grapeseed oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon crushed rosemary
- Salt and pepper
- ⅓ cup cranberry sauce (see note)
- 2 tablespoons tahini
- 2-4 tablespoons water
- 2 tablespoons pomegranate arils (optional)
Preheat the oven to 450º F and heat a six-inch cast iron skillet inside the oven. In a mixing bowl, add chickpea flour and gradually stir in water until batter forms. Mix in oil, rosemary, and salt and pepper. Allow the batter to rest on the counter while the oven is heating. (The batter should be relatively thin and pourable, like the consistency of cream.)
Carefully remove hot cast iron skillet from the oven and pour half of the batter into the skillet (tilt to cover bottom of entire pan) before returning it to the oven. Bake until flatbread is browned on the edges, about 10-12 minutes (switch on the broiler for the final two minutes for extra browning).
Remove skillet from the oven and allow flatbread to cool slightly before using a spatula to remove it from the skillet and cooling on a plate or cooling rack. Slice into pieces and set aside.
Pour remaining batter in the skillet and repeat steps 2-3 above.
In the meantime, stir together chickpeas, sweet potato, Brussles sprouts, oil, vinegar, rosemary, and salt and pepper. Mash the mixture with a fork or masher until only some whole chickpeas remain. Heat in the microwave or over the stovetop before serving if desired.
Add cranberry sauce and tahini to blender container and blend on high until smooth. If the sauce is too thick, add water gradually (one tablespoon at a time) and pulse until the sauce is thin and pourable. (This sauce thickens over time.)
Spread chickpea scramble on flatbread, drizzle with cranberry tahini sauce, and sprinkle pomegranate arils on top.
To roast vegetables:
Preheat oven to 450º F.
Cut a sweet potato in half, pierce multiple times with a fork, and place on a baking sheet.
Halve Brussels sprouts and spread them cut side down on the other half of the baking sheet.
Drizzle with oil and salt and pepper, place in the oven, and roast until sweet potato is fork-tender and Brussels sprouts are browned on edges.
To make cranberry sauce:
In a small saucepan over medium heat, combine ½ cup cranberries, 2 tablespoons maple syrup, ½ tablespoon orange juice, and ¼ cup water.
Simmer until cranberries burst, about 10 minutes.
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