Prep the chickpeas: Pat the drained chickpeas dry. In a bowl, lightly mash about two-thirds of them with a fork or potato masher, leaving some whole for texture.

Season the base: Stir in cumin, smoked paprika, turmeric, nutritional yeast, a pinch of sea salt, and black pepper. Add 2 tablespoons non-dairy milk or water to help everything come together. Set aside.

Sauté aromatics: Heat oil over medium in a large nonstick skillet. Add onion and bell pepper. Cook 4–5 minutes until softened. Add garlic and cook 30 seconds until fragrant.

Add tomatoes and greens: Toss in cherry tomatoes and cook 1–2 minutes until they begin to soften. Add spinach or kale and stir until wilted.

Fold in chickpeas: Add the seasoned chickpea mixture to the skillet. Stir gently to combine with the veggies. Cook 4–6 minutes, stirring occasionally, until warmed through and slightly crisp in spots.

Adjust seasoning: Sprinkle in black salt (start with 1/4 teaspoon), taste, and add more if you want a stronger eggy note. Add lemon juice to brighten. If it looks dry, splash in another tablespoon of non-dairy milk or water.

Finish and serve: Turn off the heat and top with fresh herbs. Serve with toast, warm tortillas, avocado slices, or a side of crispy potatoes.