0 reviews

Chickpea Spinach 'Scramble'

Name: Chickpea Spinach Scramble
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 2 servings
Cuisine: Vegan
Ingredients: 1 cup Dried 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

Chickpeas are mashed, sautéed with spices & veggies, then combined with spinach and cooked.

Breakfast

Mid Eastern

Gluten-Free

Soy-Free

Sugar-Free

Nut-Free

Introduction

This Chickpea Spinach Scramble is a protein-packed vegan breakfast that's ready in under 20 minutes. Mashed chickpeas form the base of this dish, creating a texture similar to traditional scrambled eggs. The combination of garlic, onions, and bell peppers adds crunch and flavor, while turmeric gives it a beautiful golden color.

The recipe is incredibly practical for busy mornings. You can use either dried chickpeas soaked overnight or canned chickpeas for convenience. The cooking process is straightforward - just mash the chickpeas, sauté the vegetables, and combine everything in one pan. Smoked paprika adds a subtle smoky flavor that makes this dish stand out.

The addition of fresh spinach at the end provides iron and nutrients, while keeping the greens bright and slightly crisp. This scramble works great on its own, but you can also serve it with toast, tortillas, or sliced avocado. If you're meal prepping, it reheats well for quick weekday breakfasts.

This recipe is perfect for anyone looking to add more plant-based meals to their diet. It's filling, nutritious, and easily customizable with whatever vegetables you have in your fridge. The simple ingredients are easy to find at any grocery store, making this a reliable go-to breakfast option.

One of the best things about this scramble is how budget-friendly it is. Chickpeas are an affordable protein source, and you can adapt the vegetables based on what's in season or on sale. It's also a great recipe for cooking in larger batches - simply double the ingredients and enjoy leftovers throughout the week. Whether you're vegan, vegetarian, or just looking to try something new, this chickpea scramble delivers both on flavor and nutrition.

Ingredients

1 cup Dried Chickpeas, or use 2 cups of 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

Soak Chickpeas: If you’re using dried chickpeas, soak 1 cup chickpeas for at least 8 hours. Then pressure cook for 10 minutes if using electric pressure cooker, or until the chickpeas are tender. If you’re using canned chickpeas, start from the next step.
Mash Chickpeas: Once they’re cooked, drain and mash the chickpeas. Set aside.
Heat Oil: Set a pan over low-medium heat. Add 1 tablespoon olive oil.
Sauté Aromatics: Once oil is hot, add 4 chopped garlic cloves and 1 sliced onion. Sauté until golden.
Add Main Ingredients: Now add the mashed chickpeas, 1 chopped bell pepper, 1 chopped tomato, 1/4 teaspoon turmeric powder, 1 teaspoon smoked paprika, salt, and pepper to taste.
Cook Mixture: Mix well and cook for 5-6 minutes over low-medium heat.
Finish Dish: Add 2 cups roughly chopped spinach and mix well. Cook for around 2 minutes over low-medium heat. Vegan chickpea scramble is now ready.

Recipe Video

Please subscribe to our YouTube channel if you haven’t already.

Recipe Notes

Soaking Chickpeas: If you’re using dried chickpeas, soak them for at least 8 hours before cooking. This helps soften them and reduces cooking time. If you’re short on time, you can use canned chickpeas as a substitute (about 2 cups or 1 can). Just drain, rinse, and mash them before continuing the recipe.
Customizing Veggies: Feel free to customize the vegetables in this scramble! You can swap in other greens like kale or arugula, or add mushrooms, zucchini, or other bell pepper varieties for a different flavor.
Spice Level: The recipe uses smoked paprika for a mild smokiness, but if you like a bit of heat, you can add a pinch of chili flakes or cayenne pepper to taste.
Texture Tips: For a creamier texture, you can mash the chickpeas more finely, or for a chunkier texture, leave them a bit more broken up.
Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave. It may lose some of its texture, but it’ll still taste great!

Frequently Asked Questions

Can I use canned chickpeas instead of dried?

Yes, you can use canned chickpeas! Drain and rinse them, then mash them before adding them to the pan. This saves time since you won’t need to soak and cook dried chickpeas.

Can I make this recipe without oil?

Yes, you can make it oil-free by sautéing the vegetables and chickpeas in water or vegetable broth. Just be sure to keep the heat low to prevent sticking.

Can I freeze the leftovers?

While the recipe is best fresh, you can freeze the cooked scramble. However, the texture of the spinach and chickpeas may change after thawing. To store, place the cooked scramble in an airtight container and freeze for up to 1 month.

What can I serve this with?

This chickpea scramble pairs well with toast, avocado, or even a side of roasted potatoes. You could also serve it with a simple salad or alongside some vegan sausages for a hearty breakfast or brunch.

Can I add other spices or seasonings?

Absolutely! Feel free to experiment with different spices. Curry powder, cumin, or nutritional yeast can add extra layers of flavor. Just be sure to adjust the seasoning to your taste as you go.

How do I make it spicier?

If you prefer some heat, you can add chili flakes, cayenne pepper, or even a dash of hot sauce while cooking the scramble. Adjust to your spice tolerance.