Fluffy Chickpea Scramble (30 minutes!)

Name: Fluffy Chickpea Scramble (30 minutes!)
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 2 serving
Ingredients: 1 large eggplant; 1 Tbsp avocado or grape seed oil; 1 pinch sea salt; 3 Tbsp lemon juice; 2 Tbsp Tahini; 1 large garlic clove; 1 3/4 cup cooked chickpeas; 1 1/4 tsp ground turmeric; 1 1/4 tsp ground cumin; 1/4 tsp ground ginger; 1 pinch smoked paprika; 1/4 tsp each sea salt + black pepper; 1-2 Tbsp water; 1 Tbsp avocado or coconut oil; 4-6 Tbsp baba ganoush; Roasted sweet potatoes* or other vegetables; ripe avocado; Steamed kale; Brown rice or cauliflower rice; cilantro

User Reviews

4.8

87 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
30 mins
Servings
2
Calories
477 kcal
Course
Main Course, Breakfast
Cuisine
Indian, Middle Eastern, Vegan

Fluffy Chickpea Scramble (30 minutes!)

Valerie Marks

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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.

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Ingredients

Servings

QUICK BABA GANOUSH (or sub store-bought baba ganoush)

1 large eggplant (sliced horizontally into 1/4-inch rounds)
1 Tbsp avocado or grape seed oil (or other neutral, high-heat oil // omit if oil-free)
1 pinch sea salt (plus more to taste)
3 Tbsp lemon juice
2 Tbsp Tahini (ground sesame seeds)
1 large garlic clove (minced)

CHICKPEA SCRAMBLE

1 3/4 cup cooked chickpeas (drained but not rinsed, cooking liquid reserved // 1 15-ounce can yields 1 3/4 cup cooked chickpeas)
1 1/4 tsp ground turmeric
1 1/4 tsp ground cumin
1/4 tsp ground ginger
1 pinch smoked paprika (optional)
1/4 tsp each sea salt + black pepper (plus more to taste)
1-2 Tbsp water (to thin)
1 Tbsp avocado or coconut oil
4-6 Tbsp baba ganoush (recipe above or store bought)

FOR SERVING optional

Roasted sweet potatoes* or other vegetables
ripe avocado
Steamed kale
Brown rice or cauliflower rice
cilantro

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Instructions

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.

Notes

*If subbing store-bought baba ganoush, this is a 7-ingredient, 10-minute recipe!*To roast sweet potatoes, cube a large sweet potato (skin on or off), place on a parchment-lined baking sheet, drizzle with oil of choice (I like avocado), and add a sprinkle of salt. Roast at 400 degrees F (204 C) for 15-25 minutes or until golden brown and tender.*Nutrition information is a rough estimate calculated without additional sides / garnishes.

Nutrition Information

Show Details

Serving 1serving Calories 477 (24%) Carbohydrates 43.3g (14%) Protein 13.3g (27%) Fat 30.5g (47%) Saturated Fat 3.3g (17%) Trans Fat 0g Cholesterol 0mg (0%) Sodium 900mg (38%) Fiber 17.8g (71%) Sugar 11.3g (23%)

Nutrition Facts

Serving: 2Serving

Amount Per Serving

Calories 477 kcal

% Daily Value*

Serving	1serving
Calories	477	24%
Carbohydrates	43.3g	14%
Protein	13.3g	27%
Fat	30.5g	47%
Saturated Fat	3.3g	17%
Trans Fat	0g	0%
Cholesterol	0mg	0%
Sodium	900mg	38%
Fiber	17.8g	71%
Sugar	11.3g	23%