Such an easy dish that goes great on toast, if you can get some kala namak or black sulphur salt it really gives this dish that sulphur or egg like note.
1x 400g tin of chickpeas
50mlplant milk of choice
1tbspof tamari/ soy sauce
Pinchkala namak/ black sulphur salt/ normal salt
1spring onion/ scallion
2tbspof pesto of choice
Drain and rinse the chickpeas
In a small saucepan on medium heat add the chickpeas and mash with a potoato masher until the have all broken down but are not homogenous, (this should take about 1 min). Add the garlic powder, turmeric, smoked paprika, tamari and mix well and cook for 1 min. Add the plant milk and mix through. Finley slice the scallion and sprinkle through half.
Once cook through and warm, turn off the heat and add ½ tsp of kala namak and mix through. Taste and add more salt and pepper to your liking.
Toast your bread and smear over the pesto, add a generous dollop of scramble and enjoy!