Chickpea & Mushroom Scramble with Soft-Cooked Eggs
Recipe by: Roche Bros
Servings
4
Prep time
15 minutes
Cook time
15 minutes
Calories
230 kcal
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. Remove with a slotted spoon to bowl of ice water; cool 1 minute. Carefully peel eggs.
- 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.
- Divide scramble into 4 shallow bowls; top with arugula and eggs, and drizzle with sriracha.
Nutritional Facts
- Calories: 230
- Total Fat: 11g
- Saturated Fat: 2g
- Cholesterol: 187mg
- Sodium: 576mg
- Total Carbohydrates: 23g
- Fiber: 6g
- Sugar: 6g
- Added Sugar: 1g
- Protein: 14g