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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2 cloves garlic, minced
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1 -inch piece of fresh ginger, grated
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1 small tomato, chopped
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1/2 bell pepper, chopped (any color)
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1/2 tsp ground turmeric
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1/2 tsp ground cumin
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1/2 tsp ground coriander
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1/4 tsp red chili powder (adjust to taste)
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1 Salt and pepper to taste
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1 Fresh cilantro leaves for garnish (optional)
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1 Squeeze of fresh lemon juice
Directions
Season the chickpea scramble with salt and pepper to taste. Squeeze fresh lemon juice over the top and garnish with fresh cilantro leaves if desired. Serve hot and savor the flavors of India in every bite!
Customize your spiced chickpea scramble with your favorite Indian spices and adjust the level of spiciness to your taste. This dish pairs wonderfully with flatbreads like roti or naan, or you can serve it with rice for a heartier meal.
Steps
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1
Done
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Heat a non-stick skillet over medium heat. You can use a small amount of oil or water to prevent sticking, or use a non-stick skillet for an oil-free option. |
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2
Done
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Add the chopped onion to the skillet and sauté until it becomes translucent, about 3-4 minutes. |
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3
Done
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Stir in the minced garlic and grated ginger. Sauté for an additional 1-2 minutes until fragrant. |
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4
Done
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Add the chopped tomato and bell pepper to the skillet. Cook for 2-3 minutes until they begin to soften. |
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5
Done
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Stir in the ground turmeric, ground cumin, ground coriander, and red chili powder. Mix well to coat the vegetables with the spices. |
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6
Done
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Add the drained chickpeas to the skillet and stir to combine with the vegetable and spice mixture. |
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7
Done
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Cook the chickpeas for 5-7 minutes, stirring occasionally, until they are heated through and coated with the spices. |
