Fluffy Chickpea Scramble (30 minutes!)
User Reviews
4.8
58 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
10 mins
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Total Time
30 mins
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Servings
2
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Calories
477 kcal
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Course
Main Course, Breakfast
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Cuisine
Indian, Middle Eastern, Vegan
Fluffy Chickpea Scramble (30 minutes!)
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The Fluffy Chickpea Scramble uses chickpeas and a blend of spices to create a textured, savory scramble combined with creamy baba ganoush made from broiled eggplant, tahini, lemon juice, garlic, and oil. This plant-based dish offers a hearty, flavorful alternative to eggs with both tender and creamy elements suited for a nutritious meal.
Description
This dish features chickpeas mixed with turmeric, cumin, ground ginger, smoked paprika, black pepper, and salt to mimic the color and aroma of a traditional scramble. The seasoned chickpeas are cooked with oil and water to form a soft, fluffy texture. Accompanied by a homemade baba ganoush made by broiling thin slices of eggplant until golden and then blending it with tahini, lemon juice, minced garlic, and salt, the recipe balances smoky, nutty, and tangy flavors.
Serving suggestions include roasted sweet potatoes, ripe avocado, steamed kale, brown rice, and fresh cilantro for added texture, color, and nutritional variety. This dish combines warmth from cooked chickpeas with the creamy, smoky baba ganoush, offering a satisfying plant-based scramble option that can be prepared in about 30 minutes.
Using store-bought baba ganoush streamlines the recipe to just seven ingredients and roughly ten minutes of preparation. The roasted sweet potatoes can be prepared separately by cubing, seasoning, and roasting until tender and caramelized.
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Ingredients
QUICK BABA GANOUSH (or sub store-bought baba ganoush)
- 1 large eggplant (sliced horizontally into 1/4-inch rounds)
- 1 Tbsp avocado oil or other neutral, high-heat oil // omit if oil-free, or grape seed oil
- 1 pinch salt plus more to taste, sea salt
- 3 Tbsp lemon juice
- 2 Tbsp tahini (ground sesame seeds)
- 1 large garlic minced, clove
CHICKPEA SCRAMBLE
- 1 3/4 cup chickpeas drained but not rinsed, cooking liquid reserved // 1 15-ounce can yields 1 3/4 cup cooked chickpeas, cooked
- 1 1/4 tsp Turmeric ground
- 1 1/4 tsp cumin ground
- 1/4 tsp ground ginger
- 1 pinch smoked paprika (optional)
- 1/4 tsp sea salt plus more to taste
- 1/4 tsp black pepper plus more to taste
- 1-2 Tbsp water (to thin)
- 1 Tbsp avocado oil or coconut oil
- 4-6 Tbsp baba ganoush (recipe above or store bought)
FOR SERVING optional
- sweet potato roasted or other vegetables
- avocado ripe
- kale steamed
- brown rice or cauliflower rice
- cilantro
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
- Using store-bought baba ganoush reduces prep time to around 10 minutes and simplifies ingredients.
- To roast sweet potatoes as a side, cube and roast at 400°F for 15-25 minutes until golden and tender, with or without skin.
- Nutrition information estimates do not include additional sides or 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
(0%)
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% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
58 reviews
Excellent
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