breakfast

Moroccan Spiced Chickpea and Egg Scramble with Apricots

Name: Moroccan Spiced Chickpea and Egg Scramble with Apricots
Ingredients: 2 tbsp (30 ml) Olive oil; 1/2 cup (80 g) Yellow onion, finely chopped; 2 cloves (6 g) Garlic, minced; 1/2 tsp (1 g) Ground ginger; 1/2 tsp (1 g) Ground cinnamon; 1/2 tsp (1 g) Ground turmeric; 1/2 tsp (1 g) Cumin seeds, toasted and ground; 14.5 oz (411 g) Canned diced tomatoes, undrained; 1/2 cup (120 ml) Low-sodium vegetable broth; 1/4 cup (35 g) Dried apricots, halved; 15 oz (425 g) Canned chickpeas, rinsed and drained; 6 (300 g) Large eggs; 1 tbsp (8 g) Blanched slivered almonds; 2 tbsp (6 g) Fresh cilantro, chopped, for garnish

Nutrition

1100

kcal

Calories

68.9

Protein

133.8

Carbs

30.2

Fat

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Ingredients(14)

Olive oil2 tbsp (30 ml)

Yellow onion, finely chopped1/2 cup (80 g)

Garlic, minced2 cloves (6 g)

Ground ginger1/2 tsp (1 g)

Ground cinnamon1/2 tsp (1 g)

Ground turmeric1/2 tsp (1 g)

Cumin seeds, toasted and ground1/2 tsp (1 g)

Canned diced tomatoes, undrained14.5 oz (411 g)

Low-sodium vegetable broth1/2 cup (120 ml)

Dried apricots, halved1/4 cup (35 g)

Canned chickpeas, rinsed and drained15 oz (425 g)

Large eggs6 (300 g)

Blanched slivered almonds1 tbsp (8 g)

Fresh cilantro, chopped, for garnish2 tbsp (6 g)

Instructions

Heat olive oil in a large skillet or tagine base over medium heat.

Add the finely chopped yellow onion and sauté until softened and translucent, about 5-7 minutes.

Stir in the minced garlic, ground ginger, ground cinnamon, ground turmeric, and ground cumin. Cook for 1 minute more until fragrant.

Add the diced tomatoes (undrained) and vegetable broth. Bring to a simmer, scraping up any browned bits from the bottom of the pan.

Stir in the halved dried apricots and the rinsed chickpeas. Simmer for 5 minutes to allow the flavors to meld.

Make wells in the chickpea mixture. Crack the eggs directly into the wells.

Cover the skillet or tagine and cook until the egg whites are set and the yolks are cooked to your desired doneness, about 5-8 minutes.

Garnish with blanched slivered almonds and freshly chopped cilantro.

Serve hot, with cooked quinoa on the side if desired.