Chickpea Scramble

Name: Chickpea Scramble
Yield: Serves 2
Ingredients: ½ tsp garlic powder; 1–2 pinches Himalayan black salt (kala namak), to taste (optional); ¼–½ tsp ground turmeric; 1 tbsp olive oil; ¼ tsp smoked paprika; ½ tsp ground cumin; ¼ tsp chilli powder; 1 × 400 g (14 oz) can chickpeas (garbanzo beans), drained

Preparation info

Serves
2

Difficulty
Easy

Appears in

Rose Elliot's Complete Vegan

By Rose Elliot

Published 2019

About

This is a lovely vegan scramble. It doesn’t try to mimic an egg scramble but is delicious in its own right. Serve as it is, or on crisp toast spread with vegan butter (Homemade, or store-bought).

Ingredients

1 × 400 g (14 oz) can chickpeas (garbanzo beans), drained
½ tsp

Spicy
Gluten-free
Vegan
Brunch
Breakfast

Method

Mash the chickpeas in a bowl with a fork, or pulse them in a food processor until they are chunky, then add the spices and mash or pulse again.

Heat the olive oil in a saucepan, add the mashed chickpeas, and the Himalayan black salt (kala namak) if you want an ‘eggy’ flavour, and stir over the heat for a few minutes before serving.