Peel and finely dice the onion, garlic and ginger. Drain the tins of chickpeas, slice the red pepper.

Heat a wide bottomed non-stick pan on high heat and once hot add 1 tbsp of oil.

Add in the diced onion and ginger and fry to 2-3 mins until it starts to brown.

Add the cumin seeds, garlic, red pepper and a pinch of salt fry for a further 2 mins until the peppers start to cook down a little.

Add the spices, the turmeric, garam masala, cinnamon, black pepper and cook for another 1 minute.

Add the veg stock, tamari and chopped tomatoes and bring to a boil, add the baby spinach and mix well.

Sieve in the gram flour and mix through.

Finely slice the chilli and serve on top.

Serve with toasted pitta breads or your favourite grain.

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!

Peel and finely dice the garlic

Drain and rinse the chickpeas

Into a food processor add the chickpeas, tahini, salt, water, lemon juice and blend till smooth.

Add the olive oil and blend for a couple of minutes again till smooth. Taste and adjust the seasoning to your liking by adding more salt, lemon, olive oil for a creamier texture and chilli

Serve in a large bowl with drizzle of olive oil on top and sprinkle of paprika on top

Enjoy