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Curried Chickpea Scramble

Curried Chickpea Scramble

Serves 4-5.


  • 1 c rice
  • 1 c cooked chickpeas, drained
  • 3/4 c sour cream
  • 1 Tbsp curry powder
  • 2 eggs
  • 2 c fresh bread crumbs
  • 1/4 c red onion, minced
  • 1/4 c parsley, minced
  • 1 Tbsp lemon juice
  • 1/2 tsp salt
  • 1 Tbsp olive oil


  1. Cook rice according to package directions.
  2. In a food processor or blender, pulse the remaining ingredients until fine and well incorporated.
  3. In a large skillet heat the olive oil on medium low.
  4. Working in two or three batches, drop the chickpea mixture by tablespoon in the hot pan and fry a couple of minutes on each side, or until golden brown and set up, yet still soft inside.
  5. Remove to the serving bowl and break them up into crumbles with a spoon.
  6. Add the rice and blend well. Sprinkle with extra parsley if desired and serve with a dollop of sour cream and slices of lemon.

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