Ingredients
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For the Chickpea Scramble:
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1 can (15 oz) chickpeas, drained and rinsed
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1 small onion, finely chopped
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1 small tomato, diced
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2 cloves garlic, minced
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1 teaspoon ground cumin
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1/2 teaspoon ground turmeric
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1/2 teaspoon ground coriander
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1/4 teaspoon chili powder (adjust to taste)
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1 Salt and black pepper to taste
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1 tablespoon vegetable oil
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1 Fresh cilantro leaves for garnish
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For the Coconut Chutney:
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1/2 cup shredded coconut
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1 green chili, chopped (adjust to taste)
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1/4 cup fresh cilantro leaves
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1 tablespoon lemon juice
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1 Salt to taste
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For the Assembly:
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1 Cooked basmati rice (or your favorite grain)
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1 Sliced cucumber and tomato for garnish
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1 Lemon wedges for serving
Directions
Mix the flavors together, squeeze the lemon wedges over your bowl, and savor the delightful blend of Indian-inspired tastes in this satisfying breakfast.
Adjust the chili powder and green chili in the coconut chutney to control the spiciness to your liking. This breakfast bowl can also be enjoyed with other traditional Indian accompaniments like dosa or idli, depending on your preference.
Steps
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1
Done
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For the Chickpea Scramble: |
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2
Done
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Heat vegetable oil in a skillet over medium-high heat. Add the chopped onion and sauté for 2-3 minutes until translucent. |
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3
Done
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Add minced garlic to the skillet and sauté for another minute until fragrant. |
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4
Done
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Stir in ground cumin, ground turmeric, ground coriander, chili powder, salt, and black pepper. Mix well and cook for 1-2 minutes until the spices are aromatic. |
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5
Done
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Add the diced tomato to the skillet and cook for 2-3 minutes until it starts to soften. |
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6
Done
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Add the drained chickpeas to the skillet and cook for 5-7 minutes, stirring occasionally, until they are heated through and well-coated with the spice mixture. |
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7
Done
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For the Coconut Chutney: |
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8
Done
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In a blender or food processor, combine shredded coconut, chopped green chili, fresh cilantro leaves, lemon juice, and salt. Blend until you achieve a smooth chutney consistency. |
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9
Done
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Assembly: |
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10
Done
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Serve the Indian-Spiced Chickpea Breakfast Bowl by placing a portion of cooked basmati rice (or your favorite grain) in a bowl. |
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11
Done
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Top with the chickpea scramble and a generous dollop of coconut chutney. |
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12
Done
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Garnish with sliced cucumber, tomato, fresh cilantro leaves, and lemon wedges. |
