Gochugaru Chili Pepper Flakes available at Thrive Market!

http://bit.ly/2FfV4jZ

Recipe for the bread is in my book, Rabbit Food.
https://www.giannaciaramello.com/shop-1/rabbit-food-103-recipes-50-off

English Breakfast

INGREDIENTS

Sliced Tomato
Artichokes
Green Olives
Fresh Lemon to squeeze
Capers
Garlic toast (recipe for the bread can be found in my cookbook, Rabbit Food)

GOCHUGARU CHILI ROASTED POTATOES

4-5 Yukon gold potatoes, rinsed, peeled if desired, and cut into 2-inch chunks
Pink Himalayan salt to taste
1 Tbs Gochugaru Chili Pepper Flakes
1 Tbs Hungarian paprika

CHICKPEA SCRAMBLE

2 cans of chickpeas, rinsed and drained
2 tbsp lemon juice
2 tbsp Frontier Co-Op Organic Adobo Seasoning Blend
1/2-1 tsp turmeric powder
1/4 tsp Pink Himalayan salt
1 onion, diced small

INSTRUCTIONS

1. Start by preheating your oven to 500°F. Adjust the oven racks to lower and upper positions. Place potatoes in a large saucepot and cover with cold water by 1 inch.

2. Add salt to the water and bring to a boil over high heat. Reduce to a simmer, and cook until tender, about 5 minutes. Potatoes should show slight resistance when you poke them with a fork. Drain potatoes and transfer to a large bowl.

3. Toss the potatoes with seasoning, season with pepper and more salt to taste.Add the potatoes to a silpat covered baking sheet. Roast until bottoms of potatoes are crisp and golden brown, about 20 minutes total

4. If you need to, flip the potatoes and roast until second side is golden brown, another 15 to 20 minutes. Remove from the oven and set aside.

5. Add the chickpeas and the lemon juice to a mixing bowl and mash with a fork then add in the spices and mash again until well combined. Set aside while you sauté your onions.

6. Add the onions to a frying pan and sauté until golden brown. Add the chickpea scramble in a frying pan over medium-high heat for about 5 minutes or until golden brown, stirring occasionally. I personally only used a small amount of vegetable broth, no oil but you can use 1 Tbs of oil if you'd like.

7. I served my scramble with some lovely veggies, artichokes, capers, fresh lemon juice, potatoes, tomatoes and left over garlic toast. The recipe for the bread can be found in my cookbook, Rabbit Food and you can make it with white or wheat flour.