Easy Chickpea Scramble
Ingredients
Quick Baba Ganoush
-
1
large
eggplant
-
1
Tbsp
avocado or grape seed oil
-
1
pinch
sea salt
-
3
Tbsp
lemon juice
-
2
Tbsp
tahini
-
1
large clove
garlic
Chickpea Scramble
-
1 ¾
cup
cooked chickpeas
-
1 ¼
tsp
ground turmeric
-
1 ¼
tsp
ground cumin
-
¼
tsp
ground ginger
-
1
pinch
smoked paprika
-
¼
tsp
sea salt
-
¼
tsp
black pepper
-
1-2
Tbsp
water
-
1
Tbsp
avocado or coconut oil
-
4-6
Tbsp
baba ganoush
For Serving (Optional)
-
as desired
roasted sweet potatoes or other vegetables
-
as desired
ripe avocado
-
as desired
steamed kale
-
as desired
brown rice or cauliflower rice
-
as desired
cilantro
Instructions
- Preheat the oven to high broil and prepare a baking sheet with foil.
- Slice the eggplant and arrange it on the baking sheet, drizzling with oil and sprinkling with salt.
- Broil the eggplant for 2-3 minutes on each side until golden brown, then steam it in foil for 5 minutes.
- In a bowl, combine chickpeas with some of their cooking liquid.
- In another bowl, mix spices with water to create a paste, then combine with the chickpeas and mash half of them.
- Peel the skin off the eggplant and blend it with lemon juice, tahini, garlic, and salt until smooth.
- Heat oil in a skillet, add chickpeas, and cook for a few minutes.
- Stir in the baba ganoush and cook until the mixture is golden brown.
- Serve the chickpea scramble with optional garnishes.
Nutrition Facts (estimated)
Servings
2
Calories
477
Total fat
30.5g
Total carbohydrates
43.3g
Total protein
13.3g
Sodium
900mg
Cholesterol
0mg
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