Indian Spiced Chickpea Scramble

This vibrant breakfast brings the warmth of Indian spices to your morning plate—creamy scrambled eggs tossed with spiced chickpeas, fresh tomatoes, and herbs for a protein-packed start that feels indulgent but comes together in minutes.

Ingredients:

• 2 tablespoons ghee or oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon ginger, minced
• 1 can (400g) chickpeas, drained and rinsed
• 1 teaspoon cumin seeds
• 1 teaspoon garam masala
• ½ teaspoon turmeric
• 1 large tomato, diced
• 8 eggs, lightly beaten
• Handful fresh coriander, chopped
• Salt and pepper to taste
• 1 green chilli, sliced (optional)

Method:

1. Heat ghee in a large pan over medium heat. Toast cumin seeds until fragrant, about 30 seconds.
2. Add onion and cook until soft and golden, 3–4 minutes. Stir in garlic and ginger.
3. Add chickpeas, turmeric, and garam masala. Toss well and cook for 2 minutes.
4. Pour in the diced tomato and simmer for 3 minutes until it softens.
5. Push everything to the sides of the pan and pour in beaten eggs. Scramble gently until just set, 2–3 minutes, then fold in the chickpea mixture.
6. Finish with fresh coriander and green chilli. Serve hot with warm chapati or toast.

Chef's tip: Toast your cumin seeds in the dry pan first—it releases their essential oils and transforms the entire dish from good to unforgettable.