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Harissa chick pea scramble

Harissa chick pea scramble


This quick, plant-rich brunch dish makes crunchy chick peas the star of the show. Just make the batter the night before

  • Feeds 2 Feeds 2
  • Ready in 15 minutes

Each serving contains

  • Energy
    1518kj 363kcal
  • Fat
    Med 22%
  • Saturates
    Low 10%
  • Sugar
    Low 4%
  • Salt
    Low 7%

% of adult’s reference intake | Carbohydrates per serving : 41g

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  • 85g chick pea flour
  • ½ tbsp apple cider vinegar
  • ¼ tsp baking powder
  • ½ tsp ground turmeric
  • 1-2 tbsp Co-op extra virgin olive oil
  • ½ small red onion, finely sliced
  • 120g chick peas or other beans, cooked
  • 1 garlic clove, chopped
  • ½ tsp cumin seeds
  • ½ tsp smoked paprika
  • 20g sundried tomatoes, chopped (optional)

To serve (optional):

  • Wholemeal bread, thinly sliced
  • 1-2 tbsp Co-op Greek style natural yogurt
  • Toppings of your choice, eg sliced spring onions, dried chilli flakes, fresh coriander leaves, lemon juice


  1. Mix the flour with 100ml water to make the batter. Leave for a minimum 1 hour, or overnight
  2. To cook, stir the vinegar, baking powder and turmeric into the batter and set aside
  3. Heat a frying pan with the oil over a medium heat
  4. Add the onion and chick peas or beans, and cook for 2-3 mins, stirring occasionally
  5. Add the garlic, spices and sun-dried tomatoes, if using, and fry for a further 2 mins, stirring continuously
  6. Pour the batter into the pan and wait for 20 seconds while it starts to set before scraping the bottom of the pan with a spatula
  7. Repeat this process until cooked
  8. Take care not to let it catch or burn
  9. Serve the scramble hot on its own or on top of the bread slices with yogurt and your chosen toppings, if using

This recipe is from Eating for Pleasure, People & Planet by Tom Hunt (Kyle Books). Photography by Jenny Zarins.