Easy Vegan Chickpea Scramble
This Easy Vegan Chickpea Scramble is a quick and delicious protein-packed breakfast. Made with simple pantry staples and loaded with flavor, this plant-based alternative to scrambled eggs is ready in just minutes.
Servings 5
Calories 213kcal
Ingredients
- 1 tbsp avocado or olive oil
- 1/2 cup finely chopped onion
- 1 garlic clove (minced)
- 1/2 tsp turmeric powder
- 1/2 tsp chili powder
- 1/2 tsp cumin powder
- 1/4 tsp garam masala
- 1/4 tsp kala namak (Indian black salt)
- salt as per taste
- 6 tbsp vegetable broth
- 2 cans (15 ounces each) chickpeas or garbanzo beans (drained and rinsed)
- 2 tbsp fresh chopped cilantro
Instructions
- Heat oil in a nonstick pan and sauté onion and garlic until translucent.
- Add turmeric powder, chili powder, cumin powder,garam masala, kala namak and salt. Mix it well.
- Add 3 tbsp vegetable broth and chickpeas. Mix with a spatula so that all the spices coat well. With the help of a food masher, mash the chickpeas in the pan itself over low heat.
- Bring the flame to medium heat. Fold in leftover 3 tbsp vegetable broth and cilantro. Adjust salt and mix it with a spatula scraping from the bottom. Cook covered for 1-2 minutes over low heat.
- Turn it off and remove the lid. Mix it again by scraping from the bottom and fluff it with the spatula. Garnish with more chopped cilantro and serve.
Notes
- This tastes best when served immediately. However, refrigerate the leftovers in an air-tight container for up to 2 weeks. Warm it up well in the microwave and enjoy.
- It tastes best with sourdough bread toast and avocado slices.
Nutrition
Calories: 213kcal | Carbohydrates: 32g | Protein: 10g | Fat: 6g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.04g | Sodium: 76mg | Potassium: 15mg | Fiber: 0.2g | Sugar: 0.2g | Vitamin A: 100IU | Vitamin C: 0.3mg | Calcium: 4mg | Iron: 0.3mg