Recipes, Vegetarian

Mexican Chickpea Scramble

Mexican Chickpea Scramblef60d7ba5be5afead6e26934e681e5ae2


  • 1-1.5 ounce can chickpeas, half mashed
  • ½ medium onion, chopped
  • 1 small bell pepper, diced
  • 1 medium tomato, diced
  • ¼ cup shredded cabbage
  • 1 clove garlic, minced
  • 2 tbsps coconut oil
  • ½ tsp cumin powder
  • ¼ tsp cayenne, chopped
  • ¼ tsp smoked paprika
  • 1/8 tsp turmeric powder
  • Salt & pepper to taste


  • Heat 1 tbsp coconut oil with chopped onions, bell peppers & garlic.
  • Cook on medium heat, stirring regularly, until inions begin to soften & start to become glassy about 5 mins.
  • While veggies cook, use a fork to mash about half of the chickpeas.
  • Add chickpeas & the last tbsp of coconut oil to the frying pan, and stir to combine.
  • Sprinkle in cumin, cayenne, smoked paprika, turmeric, salt and pepper.
  • Stir to evenly distribute, and continue cooking several mins, until mixture is heated through.
  • Toss in chopped tomatoes and shredded cabbage and cook 1-2 mins, so they slightly soften.
  • Turn off the heat and serve your scramble with a slice of avocado and salsa, plus a sprinkle of chopped cilantro, and a squeeze of fresh lime.
  • Serves 2. Leftovers save well in fridge for upto 3 days.

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