YOUR SOLIN GENERATED RECIPE
Spiced Chickpea and Egg Scramble with Fresh Cilantro
Enjoy a savory Indian-inspired scramble where fluffy eggs meet hearty chickpeas with aromatic spices. This dish is brightened up with diced red onion, sweet tomato, and a generous garnish of fresh cilantro, making it a vibrant, protein-packed start to your day.
INGREDIENTS
3 Large Eggs (approx 150g total)
1/2 cup cooked Chickpeas (approx 82g)
1/4 cup diced Red Onion (40g)
1/4 cup diced Tomato (40g)
2 tbsp Fresh Cilantro (5g)
1/4 tsp Turmeric Powder
1/4 tsp Cumin Seeds
A pinch of Salt
A pinch of Black Pepper
PREPARATION
In a small bowl, beat the eggs with a pinch of salt and black pepper.
Rinse and drain the chickpeas if using canned, then lightly mash them with the back of a fork, leaving some texture.
Heat a non-stick skillet over medium heat and add the cumin seeds. Toast them for about 30 seconds until fragrant.
Add the diced red onion to the skillet and sauté until softened, about 2 minutes.
Stir in the diced tomato and turmeric powder, cooking briefly until the tomato softens slightly.
Add the mashed chickpeas to the skillet and mix well with the spices and vegetables.
Pour the beaten eggs over the chickpea mixture and gently stir to combine, allowing the eggs to form a soft scramble.
Cook until the eggs are just set, ensuring they remain moist and tender.
Remove from heat and garnish with fresh chopped cilantro before serving.