Spiced Indian Chickpea Scramble

Forget bland breakfast—this is a warm, aromatic scramble that marries soft scrambled eggs with spiced chickpeas, fresh tomatoes, and warming ginger, served with warm roti or naan for scooping up every last bit of magic.

Ingredients:

• 8 eggs
• 1 can (400g) chickpeas, drained and rinsed
• 2 tablespoons ghee or oil
• 1 medium onion, finely diced
• 2 teaspoons ginger, minced
• 2 cloves garlic, minced
• 1 teaspoon cumin seeds
• 1 teaspoon garam masala
• ½ teaspoon turmeric
• 1 large tomato, diced
• 1 green chilli, sliced (optional)
• Fresh coriander, chopped
• Salt and black pepper to taste
• Warm roti or naan to serve

Method:

1. Heat ghee in a large skillet over medium heat. Add cumin seeds and let them crackle for 20 seconds.
2. Add diced onion and cook until golden (4–5 minutes), then add ginger and garlic, stirring for a minute.
3. Stir in turmeric and garam masala, then add diced tomato and cook until soft (3 minutes).
4. Add chickpeas and green chilli, cooking another 2 minutes to warm through.
5. In a bowl, lightly beat the eggs with salt and pepper. Pour into the skillet and gently scramble until just set (2–3 minutes).
6. Finish with fresh coriander and a squeeze of lemon if you like. Serve with warm roti.

Chef's tip: Toast your spices for 10 extra seconds in dry heat before adding oil—it wakes up their flavour and makes this feel genuinely restaurant-quality.