In non-stick skillet, heat oil until hot, fry drained chickpeas on medium heat with garlic powder an salt until they are hot and start to pop. Remove chickpeas from skillet and set aside.

Pour beaten eggs into skillet and scramble until they are still slightly wet. Stir in chickpeas and cook another 30 seconds to bring back to temperature. Sprinkle with cilantro and roasted red peppers.

If your feeling really adventurous you could sprinkle a few red pepper flakes into your oil. While this was a little spicy, I would have l liked a little more heat!