Vegan Chickpea Scramble


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Vegan Chickpea Scramble

Vegan Chickpea Scramble

Chickpea lovers rejoice! This easy-to-make, under 20 minutes recipe makes a perfect morning breakfast or a midday lunch.

The ingredients are super simple and accessible.

Vegan Chickpea Scramble Ingredients

Spinach (which I added during the end of the cooking) is the secret star of this recipe. I really recommend using smoked paprika for the mild smoky flavor – it’s so worth it.

Pinch of turmeric powder gives this rich yellow hue + warm flavor to the scramble.

Vegan Chickpea Scramble Preparation

We’ll first start by sauteeing onion and garlic with a bit of olive oil. Then we’ll be adding cooked (and mashed) chickpeas and the rest of the ingredients. Feel free to use canned chickpeas if you have one.

Vegan Chickpea Scramble Preparation

Finally, add the spinach and mix for 1-2 minutes, and you’re done!

Vegan Chickpea Scramble

Aaand just like that your super nutri-delicious breakfast is ready!

Let’s do it!

PS. Do check out our just-published cookbook. Available on Amazon.

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Vegan Chickpea Scramble
5 from 5 votes
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Vegan Chickpea Scramble

Quick and easy vegan chickpea scramble recipe by Veganbell

Course Breakfast
Cuisine American
Keyword chickpea, vegan chickpea scramble
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 2 people
Calories 265 kcal
Author Veganbell

Ingredients

  • 1 cup chickpeas (see NOTES for canned chickpeas)
  • 1 tablespoon olive oil
  • 4 garlic cloves chopped
  • 1 onion sliced
  • 1 bell pepper chopped
  • 1 tomato chopped
  • 1/4 teaspoon turmeric powder
  • 1 teaspoon smoked paprika
  • Salt
  • 2 cups spinach roughly chopped

Instructions

  1. Soak chickpeas for at least 8 hours. Then pressure cook for 10 minutes (if using electric pressure cooker), or for 6-7 whistles (if using jiggle-top pressure cooker), or until the chickpeas are tender.

  2. Once they're cooked, drain and mash the chickpeas. Set aside.

  3. Set a pan over low-medium heat. Add oil.

  4. Once it's hot, add garlic + onion and saute until golden.

  5. Now add mashed chickpeas + bell pepper + tomato + turmeric powder + smoked paprika + salt + pepper.

  6. Mix well and cook for 5-6 minutes over low-medium heat. 
  7. Next, add the spinach and mix well. Cook for around 2 minutes over low-medium. Vegan chickpea scramble is now ready.

Recipe Video

Recipe Notes

  1. Can't wait for dried chickpeas to soak? Simply use 2 cups of canned chickpeas (around 1 can). Drain, rinse, mash and continue from step 3. 
Nutrition Facts
Vegan Chickpea Scramble
Amount Per Serving (1 cup)
Calories 265 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 1g6%
Sodium 39mg2%
Potassium 782mg22%
Carbohydrates 37g12%
Fiber 10g42%
Sugar 11g12%
Protein 10g20%
Vitamin A 5435IU109%
Vitamin C 100mg121%
Calcium 100mg10%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.

If you enjoyed this Vegan Chickpea Scramble, check out this delicious Vegan Masala Chai I posted earlier.

If you enjoy my blog, I’d love if you followed me on Instagram (feed below).


If you’re a newbie vegan, or have just started a plant-based diet, you might find my another project VeganPage useful.

Thanks for visiting Veganbell. 🙂
Neelam


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  1. I love your blog, I love your pictures, I love your videos and most of all I love your recipes.
    They are all simple and easy and nutritious and no fancy ingredients like unicorn coloured spices.
    And the recipes are always a hit. I customise to my own liking and it still turns to be awesome.
    Keep up the great work. Best wishes and thanks
    .

  2. Not a fan of tofu scramble; this was bomb! Chunky, smokey, salty, great texture

    Used the leftover veggies from the week; onion, garlic, a few diced mushrooms, diced radishes, shaved brussel sprouts, half a bell pepper and a tomato.

    I was lazy and used a can of chickpeas. So much food! Will be making a breakfast burrito with the other half tomorrow.

    Tl;Dr: Super customizable, super delicious

  3. Prepared this earlier for brunch and my husband and I loved it. Although I didn’t have any turmeric, but will try making again using it. Thank you for sharing. Btw, what is that other recipe in the picture? Looks like bread+mayo?