Ingredients
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2 cups cooked chickpeas (canned or cooked)
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1 small red onion, finely chopped
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2 cloves garlic, minced
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1 tablespoon olive oil
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1 teaspoon ground cumin
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1 teaspoon ground coriander
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1/2 teaspoon ground paprika
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1/2 teaspoon ground turmeric
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1/2 teaspoon ground cinnamon
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1/4 teaspoon cayenne pepper (adjust to taste for spiciness)
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1 Salt and black pepper to taste
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2 tomatoes, diced
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1/4 cup fresh cilantro, chopped
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1 Juice of 1 lemon
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1 Optional toppings: diced avocado, diced cucumber, and injera (Ethiopian flatbread)
Directions
This recipe is relatively easy to make and brings the unique flavors of Ethiopia to your breakfast table.
Adjust the level of spiciness to your liking by increasing or decreasing the amount of cayenne pepper. This scramble is a delicious and protein-packed way to explore Ethiopian cuisine at breakfast.
Steps
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1
Done
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In a large skillet, heat the olive oil over medium heat. Add the chopped red onion and sauté for 2-3 minutes until it becomes translucent. |
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2
Done
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Add the minced garlic to the skillet and cook for another 1-2 minutes until fragrant. |
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3
Done
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Stir in the ground cumin, ground coriander, ground paprika, ground turmeric, ground cinnamon, and cayenne pepper. Cook for 1-2 minutes until the spices become aromatic. |
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4
Done
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Add the cooked chickpeas to the skillet, stirring to coat them with the spice mixture. Cook for 5-7 minutes, allowing the chickpeas to absorb the flavors and become slightly crispy. |
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5
Done
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Season the chickpeas with salt and black pepper to taste. |
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6
Done
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Stir in the diced tomatoes and cook for an additional 2-3 minutes until they soften slightly. |
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7
Done
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Remove the skillet from heat and stir in the chopped cilantro and lemon juice. Mix well. |
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8
Done
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Serve your Vegan Ethiopian Spice Chickpea Scramble hot, garnished with optional toppings like diced avocado and cucumber. Traditionally, you can also enjoy it with injera, an Ethiopian flatbread. |
