Ingredients
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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 tomato, diced
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1 green chili pepper, finely chopped (adjust to taste for spiciness)
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2 cloves garlic, minced
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1/2 -inch piece of ginger, minced
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1/2 teaspoon ground turmeric
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1/2 teaspoon ground cumin
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1/2 teaspoon ground coriander
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1/4 teaspoon ground paprika
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1/4 teaspoon ground garam masala
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1 Salt and black pepper to taste
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1 Fresh cilantro leaves for garnish
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1 Cooking oil (e.g., vegetable or coconut oil)
Directions
Serve your Vegan Indian Spiced Chickpea Scramble hot, garnished with fresh cilantro leaves for a burst of freshness and color.
Customize your spiciness level by adjusting the amount of green chili pepper used. Enjoy this Indian-inspired chickpea scramble with a side of warm flatbread or toast for a complete breakfast experience.
Steps
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1
Done
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Heat a bit of cooking oil in a skillet over medium heat. |
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2
Done
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Add the chopped onions and sauté until they turn translucent. |
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3
Done
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Stir in the minced garlic, ginger, and green chili pepper. Sauté for another 2-3 minutes until fragrant. |
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4
Done
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Add the diced tomato and cook until it softens and blends with the onions, about 3-4 minutes. |
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5
Done
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Reduce the heat to low and add the ground turmeric, ground cumin, ground coriander, ground paprika, and ground garam masala. Stir well to combine the spices with the tomato mixture. |
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6
Done
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Add the drained chickpeas to the skillet and cook for another 5-7 minutes, allowing them to absorb the flavors. |
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7
Done
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Season with salt and black pepper to taste. |
