Cooking During the Time of COVID-19: Chickpea Scramble

by Anouk Booneman

I hope that you and your loved ones are well. The past few weeks have definitely been strange and very unsettling, to say the least.

My family has been very fortunate. We have been healthy, and we live in an area with plenty of space. If we keep our distance, we can go outside often for sun and fresh air. My husband has been working from home for the past few weeks.  My son returned from college.  I keep them both fed and hydrated.  Being in the kitchen soothes me. Cooking comforts me. It feels good to feed my family with healthy, home cooked meals. My pantry has always been well stocked and so far, I haven’t really had to adjust my food shopping. We eat what we have, which is plenty.

Chickpea Dishes on the Minimalist Baker

Beans have always been one of my pantry staples.  Canned or dry, I like them all. Beans are great!  They are affordable, nutritious, cheap and cruelty free.  One of my favorite beans is chickpeas (or garbanzo beans). They are versatile, rich in protein and delicious.  I recently came across a recipe for a Chickpea Scramble on one of my favorite blog (The Minimalist Baker).  The recipes are simple, clever and delicious. The scrambled chickpea recipe seemed very easy. One ingredient that she used caught my attention. Besides using chickpeas (and mashing a part of it) and spices she mixed her scramble with Baba Ganoush. Brilliant! I had one eggplant in the fridge, one can of chickpeas in my pantry and plenty of spices. If you don’t have the eggplant, store bought baba ganoush can be used as well.  I changed the recipe a little bit, mostly with the preparation of the baba ganoush. For the original recipe, click here.

Baba-GanoushFinal.jpgBaba Ganoush Ingredients

  • 1 large eggplant
  • 1 TBSP olive oil
  • 1 pinch sea salt (More to taste)
  • 3 Tbsp lemon juice
  • 2 Tbsp tahini (Tahini is a staple in my household, I use it in many recipes. It is widely available)
  • 1 large garlic clove (Minced)


Chickpea Scramble

  • 1 3/4 cup cooked chickpeas (I used canned chickpeas)
  • 1 large onion
  • 1 1/4 tsp ground turmeric (Turmeric has become very popular in the USA in the last few years. It is said to have inflammatory properties. I use it as often as I can. If I can find fresh turmeric, I add it to juices or I grate it for tea. Be careful. It stains!)
  • 1 1/4 tsp ground cumin (Cumin is a spice that is used very often in my kitchen. I also use the essential oil if I run out of the powder)
  • 1/4 tsp ground ginger (Ginger is another spice that I use very often. I try to use it fresh as often as possible. I also use the powdered kind and the essential oil. If you use an essential oil in the kitchen, use very sparingly and make sure it’s food grade)
  • 1 pinch smoked paprika (If you have it. When it comes to cooking, paprika is a very versatile spice. I have a few different kinds ranging from sweet, to smoked to hot.)
  • 1/4 tsp each sea salt + black pepper (More to taste)
  • 1-2 Tbsp water (To thin if needed)
  • 1 Tbsp coconut avocado or vegetable oil
  • 4-6 Tbsp baba ganoush (see recipe above or store bought)


  1. If using store-bought baba ganoush, skip this step.
  2. Bake an eggplant in the oven at 350 degrees until soft and wrinkly. This usually takes 45 minutes. Let cool, cut in half and scoop out the flesh. Blend with the garlic, tahini, lemon juice, garlic and salt. Add water if it too thick. Taste and adjust flavor as needed. I usually have to add more lemon when I feel it needs something extra.
  3. Slice your onion and sauté until translucent. Add the spices, mix and cook a little longer.
  4.  Mash half of the chickpeas with a fork. Add all the chickpeas to the onions. Adjust consistency with some liquid if needed. Add more spices if you like. Add the baba ganoush. I added more than the recommended amount in the recipe. 
  5. Serve the chickpea scramble as is or with desired garnishes / sides. My family uses hot sauce on anything I make.
  6. Avocado and cilantro or roasted potatoes are a great addition as well. Leftovers can be reheated in the stove or the microwave.

Feel free to reach out through our website Life on Track or find us on  Facebook.  We will be happy to answer questions.

Stay healthy, sleep well, hydrate, eat healthy food and (virtual?) hug your loved ones.

Anouk’s Archive

The Making of Buddha Bowls with Delightful Dishes Added

Super Healthy Granola (Inspired by Rouxbe)

January Recipe – Socca Muffins

Great Cookbooks as Holiday Gifts

Butternut Squash Soup

Healthy Plant-Based Eating
Perfect Seasonal Vegan Recipes

Vegan Cooking for Taste and Health

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