Chickpea & Mushroom Scramble with Soft-Cooked Eggs
Prep: 15 minutes
Cook: 15 minutes • Serves: 4
1 can (15 ounces) reduced sodium chickpeas, drained, 1/4 cup liquid reserved
1 teaspoon ground turmeric
1/2 teaspoon smoked paprika
1/4 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 tablespoon olive oil
1/4 cup chopped white onion
2 garlic cloves, minced
1-1/2 cups sliced cremini or white button mushrooms
4 cups loosely packed baby arugula
2 tablespoons sriracha
1. Heat medium saucepot of water to a boil over high heat; add eggs and return to a boil. Reduce heat to medium-low; simmer 6 minutes. Remove with a slotted spoon to bowl of ice water; cool 1 minute. Carefully peel eggs.
2. In medium bowl, with back of fork, coarsely mash chickpeas with reserved liquid, turmeric, paprika, cumin, salt and pepper, leaving some chickpeas whole.
3. In large skillet, heat oil over medium-high heat. Add onion; cook 4 minutes or until softened, stirring occasionally. Add garlic; cook 30 seconds, stirring frequently. Add mushrooms; cook 5 minutes or until mushrooms are tender and have released their moisture, stirring occasionally. Add chickpea mixture; cook 5 minutes, stirring occasionally. Makes about 3 cups.
4. Divide scramble into 4 shallow bowls; top with arugula and eggs, and drizzle with sriracha.
Approximate nutritional values per serving (3/4 cup scramble, 1 cup arugula, 1 egg):
230 Calories, 11g Fat, 2g Saturated, 187mg Cholesterol, 576mg Sodium,
23g Carbohydrates, 6g Fiber, 6g Sugars, 1g Added Sugars, 14g Protein