Quick Masala Chickpea Scramble on Toast

Prepare the Aromatics and Chickpeas

1. Rinse and drain the canned chickpeas thoroughly. Transfer them to a shallow bowl and coarsely crush about half of them with a fork or potato masher, leaving the rest whole for a balanced, scramble-like texture.
2. Finely dice the red onion and tomato, mince the garlic cloves, and chop the fresh coriander.

Cook the Masala Base

3. Heat the oil in a medium non-stick skillet or frying pan over medium heat.
4. Add the diced red onion and cook for 3 to 4 minutes until soft and translucent.
5. Stir in the minced garlic and sauté for about 30 seconds until fragrant.
6. Add the ground cumin, ground coriander, turmeric, chili powder, and fine salt. Cook the spices gently for about 1 minute, stirring continuously to toast them without burning.

Scramble the Chickpeas

7. Tip the chopped tomatoes into the pan and cook for 2 to 3 minutes until they break down and form a thick, jammy paste.
8. Add the crushed and whole chickpeas along with 2 tablespoons of water. Stir thoroughly so the spiced tomato mixture evenly coats the chickpeas.
9. Cook over medium-low heat for 4 to 5 minutes, stirring occasionally, until hot all the way through and the texture resembles a chunky, hearty scramble. Stir in the garam masala and black pepper during the final minute.
10. Remove the pan from the heat, squeeze in fresh lemon juice, and fold through most of the chopped fresh coriander.

Toast and Assemble

11. Toast the bread slices in a toaster or lightly brown them in a dry pan until crisp and golden.
12. Spoon the warm masala chickpea scramble generously over the toasted bread.
13. Garnish with the remaining fresh coriander and serve immediately with an extra wedge of lemon.