Start by blending the dry beans into flour in a high speed blender.
Heat a skillet to medium-high heat and add in ¼ cup water and the diced onion and minced garlic. Saute for 4-5 minutes until soft and then add the veggie broth. Once the broth begins to bubble, pour in the chickpea flour and mix very well. Add the spices and, if needed, a splash of water if there are still dry spots.
Allow the scramble to brown a bit before removing from heat. Add a pinch of sea salt and black pepper.
Serve with toast, avocado slices and any other veggies you would like!