I’m not going to pretend to you that these are anything like scrambled eggs — they are not. They are super quick to make and you can adjust the consistency with the aquafaba from the chickpeas (that’s the liquid from the can) to make the scramble runnier or denser.
1 tsp ground paprika 1 tsp ground turmeric sea salt cracked black pepper 2 x 400g cans of chickpeas, drained and liquid reserved 1 tbs olive oil Small handful (¼ cup) flat-leaf parsley, roughly chopped 1Put the paprika, turmeric and a pinch of salt and pepper in a large bowl. Add enough of the reserved chickpea liquid to make a loose paste. 2Add the chickpeas and roughly mash with a fork, making sure you distribute the spices evenly. 3Fold through about ½ cup (125 ml) of the reserved chickpea liquid to make the mixture nice and moist, add more if you wish. 4Heat the olive oil in a large non-stick frying pan over medium heat. 5Add the chickpea mixture and cook, stirring often, until golden in colour, about five to six minutes. Fold through the parsley and serve.