Add chickpeas, turmeric, Kalanamak and coconut milk into a bowl and mash up roughly with a fork.
Heat up a small amount of coconut oil in a pan. Sautée onion and leek until the onion has gone translucent. Add in the chickpeas mixture and fry for a few minutes until heated through and slightly browned. Stir occasionally. If you feel like adding fresh herbs add them now.
Serve the chickpea scramble on toast. I topped mine with homemade sauerkraut and hempseed. *this ingredient is crucial as it gives the scramble the egg-type flavour. It will taste delicious with normal salt, however, it will lack the egg flavour.
Recipe by at https://fannythefoodie.com/2019/02/13/chickpea-scramble/