Curried Chickpea and Spinach Scramble

Prepare the Base

1. Place the drained chickpeas in a medium bowl and use the back of a fork or potato masher to roughly crush about half of them, leaving the rest whole for textural contrast.
2. In a separate small bowl, whisk the eggs with 2 tablespoons of water, a pinch of salt, and a crack of black pepper until completely blended and lightly frothy.

Sauté Aromatics and Spices

3. Heat the cooking oil in a wide non-stick skillet or frying pan over medium heat.
4. Add the diced red onion and cook for 3 to 4 minutes until softened and translucent.
5. Stir in the minced garlic, grated ginger, curry powder, ground turmeric, and ground cumin. Cook for roughly 45 to 60 seconds until fragrant, taking care not to scorch the spices.

Cook the Chickpeas and Spinach

6. Tip the crushed and whole chickpeas into the pan, along with the halved cherry tomatoes and 1/2 teaspoon of salt. Toss everything together so the chickpeas are evenly coated in the spiced oil, cooking for about 3 minutes until warmed through.
7. Add the baby spinach in batches, tossing gently until it collapses and wilts down into the warm mixture, about 1 to 2 minutes.

Scramble the Eggs and Finish

8. Turn the heat down to medium-low. Push the chickpea and spinach mixture slightly toward the edges of the pan to create a little space in the center, then pour in the beaten eggs.
9. Let the eggs sit for 15 seconds to begin setting, then gently fold everything together with a silicone spatula. Cook for 1 to 2 minutes, stirring continuously and gently, until soft, glossy curds form throughout the vegetables and chickpeas.
10. Remove the skillet from the heat immediately while the scramble is still moist and tender.
11. Divide into warm bowls, squeeze over fresh lemon juice to taste, and serve right away with toasted bread if desired.