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Chickpea Broccoli Scramble

What you need: 

2 small potatoes cubed
1 can chickpeas (15.5 oz) drained and rinsed
1 medium onion minced
1 cup broccoli chopped
2 tablespoon olive oil
2 teaspoon minced garlic
1 1/4 teaspoon curry powder
1 teaspoon lemon juice
salt & pepper to taste

What you do: 

Pre-boil potatoes until they can be pierced with a fork. Heal oil in skillet, when hot add onions and garlic. saute until translucent. Add chickpeas, potato, broccoli and spices. Saute until broccoli is crisp tender. Add lemon juice and toss. Serve warm.

Preparation Time: 
Cooking Time: 
Recipe Category: 


I make this every couple of weeks.  So good!  Thanks for posting :)


I think this is a great start for a recipe, but it needs a bit more flavor in my opinion. I added about 4 more red potatoes than the recipe calls for and had about 3 cups of broccoli. I also added in about 4 diced carrots.

I sauteed the onions and, after they got golden I add 1 TB curry powder in with the oil and let it cook for about a minute (this brings out the flavor in the curry). After a minute, I added in about 2 TB curry paste (I use a tomato and cumin blend). Then I added the chickpeas at this point (and 4 diced carrots) and cooked for about 2 minutes. I added the potatoes and broccoli after. The secret to the flavor is adding cayenne pepper (to taste) and about 2 TB of yellow prepared mustard at the end. It sounds weird, but its delicious! I also added cayenne pepper sauce to mine because I love things spicy. I will definitely make this again with these adjustments.


Made this for the family last night, though with probably about double the brocolli and with two big-as-your-head potatoes.
It was nice, and fed everyone, and I definitely would make this again, but would have to get a bit more liberal/creative with the spices, as it wasn't the most interesting dinner out there.  Still, no one was hungry, and I could whip it up in a few minutes after getting home late from work, so worth keeping in mind for those reasons alone :)


i've probably made this about 15-20 times. quick simple and yummy as all get out.


:D so good! i had some left-over tabouli (with no parsley) cold in the refrigerator and served this right over it.. so delicious! the lemon at the end gave it a tangy punch.i'm definitely making this again.


This recipe is awesome!! I used curry powder liberally and it came out spicy and tangy!! One for quickie, I think it will lend itself well for alternative components!! Thanks for the idea :)


This actually came out very good. I liked it, it was easy to make, and I had leftovers for lunch the following day.

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