Chickpea scramble! Ever tried one?
It’s the perfect solution when you want something egg scramble-like without eggs or tofu (no shade on tofu, but some folks avoid soy, so this is another workaround).
Chickpeas are a delicious source of plant-based protein and fiber, and they take on flavors well. The only “problem” with chickpeas as a base is 1) they don’t bind together well, and 2) they don’t quite emulate the fluffy texture of eggs or tofu.
This recipe is simple to make, requiring just 30 minutes and 10 ingredients to make! I even include some workarounds that make it even faster + easier if you’re short on time.
The “secret” to this scramble is baba ganoush*, which whips up in less than 15 minutes. It’s what helps bind the chickpeas together while also providing provide flavor, creaminess, and a bit of fluffiness!
Eggplant for the win, once again.
*Note: you can learn about baba ganoush here.
While the eggplant is roasting, season your chickpeas! I went with Indian-inspired flavors including a healthy mix of turmeric (an amazing anti-inflammatory!), ginger (great for digestion), and cumin (also helpful for digestion).
A pinch of salt, pepper, and smoked paprika bring even more flavor to this delicious and wholesome scramble.
I hope you all LOVE this scramble! It’s:
Easy to make
& Super tasty
This would make the perfect breakfast or lunch when you’re craving something satisfying yet healthy. While it does require 30 minutes from scratch, you can use store-bought baba ganoush to cut that down to 10-15 minutes or make the seasoned chickpeas and baba ganoush ahead of time to throw into the skillet throughout the week!
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram! We’d love to see what you come up with. Cheers, friends!
Fluffy Chickpea Scramble (30 minutes!)
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)
- 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
- 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.
*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.