Fluffy, Almost-Eggy Chickpea Scramble Recipe
Prep Time:
10 minutes
Cook Time:
13 minutes
Servings:
3 Servings
Ingredients
  • 1 (15.5-ounce) can chickpeas
  • 2 tablespoons aquafaba from the chickpea can
  • 1 tablespoon avocado oil
  • ½ cup diced onion
  • 3 garlic cloves, minced
  • 1 diced red bell pepper
  • 1 tablespoon chickpea flour
  • 1 tablespoon nutritional yeast
  • 1 teaspoon salt
  • ½ teaspoon kala namak
  • ¼ teaspoon smoked paprika
  • ¼ teaspoon turmeric
  • ¼ teaspoon pepper
  • ¼ cup vegetable broth
  • 1 diced plum tomato
  • 1 cup chopped spinach
Directions
  1. Drain the chickpeas over a bowl to collect the aquafaba.
  2. Measure out 2 tablespoons and set aside.
  3. Mash the chickpeas to a chunky texture with a fork, a food chopper, or a food processor. Be careful not to overprocess.
  4. Add the oil to a frying pan and bring the heat to medium.
  5. Add the onion, garlic, and red pepper and saute for 5 minutes stirring frequently.
  6. In a small bowl combine the aquafaba with the chickpea flour, stir with a small whisk to make a slurry, and then set it aside.
  7. Add the mashed chickpeas, nutritional yeast, salt, kala namak, smoked paprika, turmeric, pepper, and broth. Stir to combine.
  8. Add the chickpea flour slurry and reduce the heat to a simmer. Cook for 5 minutes.
  9. Add the tomato and spinach and cook on simmer for about 3 minutes until the spinach wilts.
  10. Serve on toast topped with optional fresh cilantro, avocado, and jalapeño, and serve.