1 can (15 ounces) reduced sodium chickpeas, drained, 1/4 cup liquid reserved
1 teaspoon Brothers Marketplace ground turmeric
1/2 teaspoon smoked paprika
1/4 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 tablespoon Brothers Marketplace 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
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; let cool 1 minute.
In medium bowl, with back of fork, coarsely mash chickpeas with reserved liquid, turmeric, paprika, cumin, salt and pepper, leaving some chickpeas whole.
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.
Carefully peel eggs. Divide chickpea mixture into 4 shallow bowls; top with arugula and eggs, and drizzle with sriracha.