Fluffy Chickpea Scramble

This is a great solution for those who don’t eat eggs or tofu.

Chickpeas provide a great source of fiber and plant-based proteins. They also take flavors very well. The only problem with using chickpeas is that 1) they don’t hold together very well and 2). don’t quite mimic the fluffy texture of tofu or eggs.

It is easy to prepare, only requiring 30 minutes, as well as ten ingredients! If you are short on time, I’ve included some workarounds to make the recipe even quicker + easier.

This scramble’s “secret” is Baba Ganoush *. It can be made in under 15 minutes. It is what binds the chickpeas while providing flavor, creaminess, and fluffiness.

While the eggplant roasts, season your chickpeas. I chose Indian flavors, including turmeric ( a powerful anti-inflammatory), cumin ( a digestive aid), and ginger ( a great digestion aid).

It’s a great breakfast or lunch if you want something healthy and satisfying. You can cut the time down to 10-15 minutes by using store-bought Baba Ganoush or prepare the seasoned chickpeas ahead of the week to toss into the skillet during the week.


QUICK BABA ganoush (or substitute store-bought Baba Ganoush)

  • One large eggplant, sliced into 1/4 inch rounds.
  • 1 Tbsp grape seed or avocado oil (or any other neutral high-heat oils // omit oil if you are oil-free).
  • Add more salt to your taste.
  • Lemon juice three tablespoons
  • 2 Tbsp tahini (ground sesame seeds)
  • One large clove of garlic (minced).


  • 1 1/2 cups cooked chickpeas (1 15-ounce can yields 1.5 cups cooked chickpeas, drained but not rinsed with cooking liquid).
  • 1 1/4 tsp of ground turmeric
  • 1 1/4 tsp cumin ground
  • 1/4 tsp ground ginger
  • One pinch of smoked paprika (optional)
  • Add more pepper to taste. 1/4 teaspoon each of sea salt and black pepper
  • Use 1-2 tablespoons of water to thin.
  • 1 Tbsp avocado or coconut oil
  • 4-6 Tbsp of baba ganoush (recipe or store-bought)


  • Roasted sweet potatoes* and other vegetables
  • Ripe avocado
  • Steamed kale
  • Brown rice or cauliflower rice
  • Cilantro


  • Skip this step if you are using a store-bought version of Babaganoush. If you don’t want to do this, turn the oven on high broil and move the rack to the top. Line a baking tray with foil.
  • Cut the eggplant into slices and place on a baking sheet lined with foil. Sprinkle sea salt on both sides and lightly drizzle with oil. Broil them for 2-3 minutes per side. Be careful, as they can easily burn. You want a golden brown color, not black.
  • Remove the eggplant from the oven and stack it. Fold the foil around to the eggplant for 5 minutes.
  • Add chickpeas to a shallow bowl and add 2-3 Tbsp of the cooking liquid (amount according to original recipe // adjust batch size if changing amount). In a small bowl, combine turmeric, cumin, and ginger with paprika and add water to thin. Mix well. Add more salt or spices to adjust the flavor.
  • Pour the spice mixture over the chickpeas, and then mash them in half with a fork. Distribute the spices evenly until the chickpeas have been coated. For flavor, sprinkle the chickpeas with a little more salt. Set aside.
  • Peel off the majority of the skin. If the eggplant has been well steamed, it should easily peel off. Do not worry about getting the entire skin off. A little is enough!
  • Add tahini and garlic to the food processor or mixing bowl. Also, add a healthy pinch of sea salt. Blend or mash (whisk/mash) the eggplant until it forms a paste (see photo). Taste the dish and adjust flavors as necessary. Add more lemon to increase acidity, more garlic for spice/zing, and tahini to add creaminess or salt to add saltiness. Set aside.
  • A large skillet should be heated over medium heat. Once the skillet is hot, add one tablespoon (15 g // as written in the original recipe // adjust for a larger batch) of oil and chickpeas. Stir to coat, and cook for 3-4 minutes while stirring. Add the desired amount of babaganoush (4-6 Tbsp) – as per the original recipe.
  • Stir well to combine, and continue cooking for another 3-4 minutes or until the scramble has dried out slightly and taken on a golden brown color. Add more garlic to enhance the flavor, and add salt for saltiness or pepper for heat. You can add more babaganoush to get a fluffy texture and flavor.
  • Serve the chickpeas scramble with or without desired toppings/sides. I like roasted sweet potatoes with avocado, cilantro, and extra babaganoush. Hot sauce can also be delicious.
  • The best is fresh. Leftovers can be stored in the fridge for up to 3-4 days. Reheat in the microwave or on the stovetop until warm.

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