Apparently there was a time when my only uses for chickpeas were hummus and salads.
Oh, the naivete of youth.
These days chickpeas have been making it into almost everything I make and bake, from cookies, to sweet dips to power bars, and of course soups, stews and tagines. I love their creamy texture and incredible versatility, and one morning–umm, that would be last Tuesday morning–it hit me: why not add them to my morning oatmeal?
My lightbulb of inspiration came in part from a reader and fellow runner (Gina!) who asked me for some easy, vegan breakfast ideas that DON’T include protein powder. I had some savory chickpea and chickpea flour ideas floating around my noggin, so when I prepared a bowl of of oatmeal, ZING! I knew exactly what I was going to stir in.
So, the answer to your burning question: does this taste like oatmeal hummus? Not in the least. The mashed chickpeas just make this cereal taste extra hearty, and perhaps a bit nutty. Add your favorite toppings as usual, and trust me, this bowl of goodness will keep you satisfied all morning long.
One warning: eating this oatmeal will make you feel smug. Even more so if you add a crowning sprinkle of flaxseeds and some fresh fruit.