#EssentialRecipe => Chickpea Scramble

We are making a conscious change to eat more plant based meals and we started our journey finding new and interesting ways to prepare meals on Minimalist Baker's blog. We adapted a bit her Fluffy Chickpea Scramble recipe and served it with our Fig, Goat Cheese, balsamic salad (We will start exploring non dairy cheese replacement very soon).

Chickpea Scramble


-1 3/4 cup (1 15-ounce, 425 g can) cooked chickpeas

-1 tsp ground turmeric

-1 tsp ground cumin

-1/4 tsp ground ginger

-Pinch paprika

-Pinch of sea salt + black pepper

-1-2 Tbsp water to thin

-1 Tbsp (15 g) avocado or coconut oil

-4-6 Tbsp (60-90 g) baba ganoush (recipe here or store bought)



Add chickpeas and 2-3 Tbsp of their cooking liquid to a 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.

Pour spice mixture over the chickpeas and mash half of them with a fork, evenly distributing the spices until the chickpeas are coated. Set aside.

Heat a large skillet over medium heat. Once hot, add 1 Tbsp (15 g) oil and chickpeas. Stir to coat and cook for 3-4 minutes, stirring occasionally. Then add desired amount of baba ganoush - 4-6 Tbsp.

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.

Serve the chickpea scramble next to the Fig, Goat Cheese, Balsamic salad or with any sides of your choice. It's really good with Goji Berry Ketchup


Fig, Goat Cheese, balsamic salad


-4 fresh figs

-1 shallots

-Handful of walnuts

-1/4 cup balsamic vinegar

-Avocado oil or olive oil

-Goat cheese



Slice one shallot into thin rings. Heat a cast iron pan with a little avocado oil. When the oil is hot crumble in a few table spoons of walnuts and toss in the shallots. Stir occasionally and let sizzle on med heat for 2-3 min. You just want to warm these up, not brown or cook.

Remove shallots and nuts from pan and pour 1/4 cup of balsamic vinegar into the hot pan. Let this simmer away over med to low heat as you want it to reduce down and thicken up a little.

Slice fresh figs into discs and plate them. Sprinkle the shallots and walnuts over top. Crumble on a little goat cheese and drizzle with your balsamic reduction. Sublime!

Salt and pepper to taste, but you likely won't need to.

As an alternative presentation method, buy small goat cheese wheels and assemble the figs around creating a more circular presentation. Pile the shallots and walnuts on the cheese and drizzle your balsamic reduction everywhere.

Voila! Chickpea scramble and fig goat cheese balsamic salad.

Share this post