Fluffy Chickpea Scramble
Fluffy Chickpea Scramble
Carbohydrates: 43.3 g
Protein: 13.3 g
Fat: 30.5 g
Fiber: 17.8 g
Sugar: 11.3 g
Allergens: Sesame seeds
- 1 large eggplant (sliced horizontally into 1/4-inch rounds)
- 1 Tbsp avocado or grape seed oil (or other neutral, high-heat oil)
- 1 pinch sea salt (plus more to taste)
- 3 Tbsp lemon juice
- 2 Tbsp tahini (ground sesame seeds)
- 1 large garlic clove (minced)
- 1 15-ounce can or 1 3/4 cup cooked chickpeas (drained but not rinsed, cooking liquid reserved)
- 1 1/4 tsp ground turmeric
- 1 1/4 tsp ground cumin
- 1 pinch smoked paprika (optional)
- 1/4 tsp each sea salt + black pepper (plus more to taste)
- 1-2 Tbsp water (use only if to thin)
- 1 Tbsp avocado or coconut oil
- 4-6 Tbsp baba ghanoush (recipe above or store bought)
- Roasted sweet potatoes or other vegetables
- Ripe avocado
- Steamed kale
- Brown rice or cauliflower rice
Quick Baba Ghanoush (or sub store-bought baba ghanoush)
- If using store-bought baba ghanoush, skip this step. Otherwise, preheat oven to high broil, move a rack to the top of the oven, and line a baking sheet with foil (foil is best for broiling as parchment paper can burn).
- Slice the eggplant and arrange on foil-lined baking sheet. Lightly drizzle both sides with oil and sprinkle with sea salt. Then broil for 2-3 minutes on each side, watching carefully as it can burn easily. You're going for a deep golden brown, not black.
- Remove from oven and stack the eggplant. Fold the foil around the eggplant to steam for 5 minutes.
- In the meantime, add chickpeas and 2-3 Tbsp (amount as original recipe is written // adjust if altering batch size) of their cooking liquid to a shallow mixing bowl. To a separate small mixing bowl, add turmeric, cumin, ginger, paprika, salt, pepper, and water to thin and mix into a pourable paste. Taste and adjust flavor as needed, adding more spices for flavor or salt for saltiness.
- Pour spice mixture over the chickpeas and mash half of them with a fork, evenly distributing the spices until the chickpeas are coated. Sprinkle the chickpeas with a bit more salt for flavor. Set aside.
- Unwrap the eggplant and peel off most the skin - if well steamed, it should peel right off. Do not fuss too much about getting all the skin off - a little bit is fine!
- Transfer eggplant to a food processor (or mixing bowl) and add lemon juice, tahini, garlic, and another healthy pinch of salt. Blend (or mash/whisk) until a paste is formed. Taste and adjust flavor as needed, adding more lemon for acidity, garlic for zing/spice, tahini for creaminess, or salt for saltiness. Set aside.
- Heat a large skillet over medium heat. Once hot, add 1 Tbsp (15 g // amount as original recipe is written // adjust if altering batch size) oil and chickpeas. Stir to coat and cook for 3-4 minutes, stirring occasionally. Then add desired amount of baba ghanoush - 4-6 Tbsp (amount as original recipe is written // adjust if altering batch size).
- Stir to combine and cook for 3-4 minutes more or until the scramble is slightly drying out and taking on a golden-brown color. Taste and adjust flavor as needed, adding more fresh garlic for garlic flavor/zing, salt for saltiness, or pepper for a little heat. You can also add more baba ghanoush for fluffy texture + flavor.
- Serve the chickpea scramble as is or with desired garnishes / sides. I love roasted sweet potatoes, avocado, cilantro, and extra baba ghanoush on the side. Hot sauce is also delicious.
- Best when fresh, though leftovers keep in the refrigerator for 3-4 days. Reheat on the stovetop or in the microwave until warm.