Vegan chickpea scramble with spinach

Vegan chickpea scramble with spinach: a savoury breakfast made from gram flour, baby spinach, turmeric and kala namak – quick to make and pleasantly satisfying.

At a glance

• Serves 2
• Prep time: 5 min
• Cooking time: 10 min
• Total time: 15 min
• Calories: 280 kcal per serving
• Protein: 18 g
• Fat: 4 g
• Carbs: 40 g

Ingredients

• 80g gram flour
• 1 large handful of baby spinach
• ½ tsp kala namak (black salt)
• 120ml water
• ½ tsp turmeric (for the yellow colour)

Method

You’ll need: frying pan · mixing bowl · sieve · spatula

1. Wash the baby spinach and drain well. Whisk the gram flour with the water, turmeric and kala namak in a bowl until smooth.
2. Gently heat olive oil in a frying pan. Pour in the chickpea mixture and let it set briefly over a medium heat.
3. Slowly move the mixture around with a spatula, breaking it into loose pieces. This gives a soft texture like scrambled egg.
4. Add the baby spinach and fold it in. Keep cooking until the spinach wilts and the chickpea scramble is soft but not dry.
5. Finally, season to taste and add a little more kala namak if needed. Let it rest briefly so the flavours come together.
6. Serve hot, ideally straight from the pan.

Good to know

When you want something warm and uncomplicated in the morning, this recipe is just right. The texture is lovely and fluffy, the flavour savoury and familiar.

Swaps

Baby spinach → chard (also provides fibre and folate); ghee → olive oil (more monounsaturated fatty acids); gram flour → yellow pea flour (similar protein content, also contains fibre); kala namak → sea salt (milder in flavour, if black salt is too strong for you)

Allergens

The recipe is vegan (made with olive oil) and gluten-free, as long as the gram flour isn't contaminated; children often find the taste of kala namak quite strong, and in pregnancy the ingredients are usual with good kitchen hygiene.

Dairy-free recipes