Chickpea Spinach Breakfast Scramble

Step 1

Crack the eggs into a bowl and whisk with a fork until well combined; set aside. This ensures the eggs will cook evenly and stay fluffy when scrambled.

Step 2

Heat ghee in a large skillet over medium heat. Once shimmering, add cumin seeds and let them pop for about 20 seconds until fragrant.

Step 3

Add the diced onion and cook for 3-4 minutes, stirring occasionally, until translucent. Stir in the ginger-garlic paste and green chili, cooking for another 30 seconds until aromatic.

Step 4

Add the turmeric powder, coriander powder, and red chili powder; stir continuously for 30 seconds to bloom the spices. Add the chickpeas and cook for 2 minutes over medium heat, stirring gently until warmed through.

Step 5

Add the chopped spinach to the skillet and stir until it wilts completely, about 1-2 minutes. The spinach will reduce significantly and create a flavorful base for the eggs.

Step 6

Pour the whisked eggs into the skillet and reduce heat to medium-low. Gently push the eggs around with a spatula every 15-20 seconds, scraping from the edges toward the center, until large soft curds form—about 4-5 minutes total.

Step 7

Season with salt and toss gently to combine all ingredients. Cook for another 1-2 minutes until the eggs reach your desired doneness—they should still be creamy, not dry.

Step 8

Remove from heat and garnish with fresh cilantro. Serve immediately with warm roti, naan, or whole-grain toast.