chickpea scramble

A hearty chickpea scramble in 30 minutes with a secret ingredient that binds the chickpeas and makes them fluffy! A delicious, nutritious (10-ingredient), plant-based meal.

Fluffy Chickpea Scramble (30 minutes!)

eggplant

Tbsp avocado oil

sea salt ((plus more to taste))

lemon juice

Tbsp tahini ((ground sesame seeds))

garlic ((minced))

chickpeas

tsp turmeric

tsp cumin

tsp ground ginger

smoked paprika ((optional))

black pepper

water ((to thin))

Tbsp avocado or coconut oil

sweet potatoes* or other vegetables

Ripe avocado

kale

Brown rice or cauliflower rice

Cilantro

If using store-bought baba ganoush, skip this step. Otherwise, preheat oven to high broil, move a rack to the top of the oven, and line a baking sheet with foil (foil is best for broiling as parchment paper can burn).

Slice the eggplant and arrange on foil-lined baking sheet. Lightly drizzle both sides with oil and sprinkle with sea salt. Then broil for 2-3 minutes on each side, watching carefully as it can burn easily. You're going for a deep golden brown, not black.

Remove from oven and stack the eggplant. Fold the foil around the eggplant to steam for 5 minutes.

In the meantime, add chickpeas and 2-3 Tbsp (amount as original recipe is written // adjust if altering batch size) of their cooking liquid to a shallow mixing bowl. To a separate small mixing bowl, add turmeric, cumin, ginger, paprika, salt, pepper, and water to thin and mix into a pourable paste. Taste and adjust flavor as needed, adding more spices for flavor or salt for saltiness.

Pour spice mixture over the chickpeas and mash half of them with a fork, evenly distributing the spices until the chickpeas are coated. Sprinkle the chickpeas with a bit more salt for flavor. Set aside.

Unwrap the eggplant and peel off most the skin - if well steamed, it should peel right off. Don't fuss too much about getting all of the skin off - a little bit is fine!

Transfer eggplant to a food processor (or mixing bowl) and add lemon juice, tahini, garlic, and another healthy pinch of salt. Blend (or mash/whisk) until a paste is formed (see photo). Taste and adjust flavor as needed, adding more lemon for acidity, garlic for zing/spice, tahini for creaminess, or salt for saltiness. Set aside.

Heat a large skillet over medium heat. Once hot, add 1 Tbsp (15 g // amount as original recipe is written // adjust if altering batch size) oil and chickpeas. Stir to coat and cook for 3-4 minutes, stirring occasionally. Then add desired amount of baba ganoush - 4-6 Tbsp (amount as original recipe is written // adjust if altering batch size).

Stir to combine and cook for 3-4 minutes more or until the scramble is slightly drying out and taking on a golden-brown color. Taste and adjust flavor as needed, adding more fresh garlic for garlic flavor/zing, salt for saltiness, or pepper for a little heat. You can also add more baba ganoush for fluffy texture + flavor.

Serve the chickpea scramble as is or with desired garnishes / sides. I love roasted sweet potatoes, avocado, cilantro, and extra baba ganoush on the side. Hot sauce is also delicious.

Best when fresh, though leftovers keep in the refrigerator for 3-4 days. Reheat on the stovetop or in the microwave until warm.

This easy Vegan Chickpea Scramble is quick, flavorful, and delicious option when you&#39;re craving a savory breakfast. It boasts plenty of plant-based protein, fiber and nutrients to get your day started. You need just one skillet, a handful of ingredients, and 15 minutes. Gluten-free and soy free.

Vegan Chickpea Scramble

olive oil

onion

garlic (minced)

plum tomatoes (chopped)

turmeric

cumin

smoked paprika

salt (or

black pepper (or

nutritional yeast (optional)

(15.5 oz) chickpeas (drained and rinsed)

low-sodium vegetable broth

spinach

Heat the oil in a large non-stick skillet over medium heat. Add the onion and sauté until soft and translucent, about 4 minutes.

Add the garlic, tomatoes, spices, and nutritional yeast, if using. Stir well until well combined and fragrant, about 1 minute.

Add the chickpeas. Mash about half of the chickpeas using a potato masher or fork. You can mash more or less depending on your texture preference. Sauté until warmed through, about 3 to 4 minutes.

Add the spinach and stir to combine, warm, and gently wilt the spinach, about 1 to 2 minutes.

Serve immediately.

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Fluffy Chickpea Scramble (30 minute...

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Top 2 chickpea scramble recipes from across the web

The most viewed chickpea scramble recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Fluffy Chickpea Scramble (30 minute...

Vegan Chickpea Scramble

The most viewed chickpea scramble recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine