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 and drain.
In medium bowl, with back of fork, coarsely mash chickpeas with reserved liquid, turmeric, paprika, cumin, and salt and pepper to taste, leaving some chickpeas whole.
In large skillet, heat oil over medium-high heat. Add onion; cook and stir 4 minutes or until softened. Add garlic; cook and stir 30 seconds. Add mushrooms; cook and stir 5 minutes or until mushrooms are tender and have released their moisture. Add chickpea mixture; cook and stir 5 minutes. Makes about 3 cups.
Carefully peel eggs. Divide chickpea mixture into 4 shallow bowls; top with arugula and eggs, and drizzle with sriracha.
Make it a Meal: Serve with packaged cooked seven whole grains blend and halved grape tomatoes garnished with sliced green onion.
Ingredients
Directions
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 and drain.
In medium bowl, with back of fork, coarsely mash chickpeas with reserved liquid, turmeric, paprika, cumin, and salt and pepper to taste, leaving some chickpeas whole.
In large skillet, heat oil over medium-high heat. Add onion; cook and stir 4 minutes or until softened. Add garlic; cook and stir 30 seconds. Add mushrooms; cook and stir 5 minutes or until mushrooms are tender and have released their moisture. Add chickpea mixture; cook and stir 5 minutes. Makes about 3 cups.
Carefully peel eggs. Divide chickpea mixture into 4 shallow bowls; top with arugula and eggs, and drizzle with sriracha.