Yields4 ServingsPrep Time15 minsCook Time15 minsTotal Time30 mins
4large eggs
15ozreduced sodium chickpeas, ¼ cup liquid reserved, drained and rinsed
1tspground turmeric
½tspsmoked paprika
¼tspground cumin
1tbspolive oil
¼cupchopped white onion
2garlic cloves, minced
1 ½cupscups sliced cremini mushrooms
4cupsloosely packed baby arugula
2tbspsriracha
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 and drain.
2
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.
3
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.
4
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
4large eggs
15ozreduced sodium chickpeas, ¼ cup liquid reserved, drained and rinsed
1tspground turmeric
½tspsmoked paprika
¼tspground cumin
1tbspolive oil
¼cupchopped white onion
2garlic cloves, minced
1 ½cupscups sliced cremini mushrooms
4cupsloosely packed baby arugula
2tbspsriracha
Directions
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 and drain.
2
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.
3
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.
4
Carefully peel eggs. Divide chickpea mixture into 4 shallow bowls; top with arugula and eggs, and drizzle with sriracha.
Notes
Chickpea & Mushroom Scramble with Soft-Cooked Eggs
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
