Name: Moroccan Spiced Chickpea and Egg Scramble with Apricots
Total time: 15 min
Cuisine: Moroccan
Ingredients: 2 tbsp olive oil; 0.5 cup yellow onion; 2 clove garlic; 0.5 tsp ground ginger; 0.5 tsp ground cinnamon; 0.5 tsp ground turmeric; 0.5 tsp cumin seeds; 14.5 oz canned diced tomatoes; 0.5 cup vegetable broth; 0.25 cup dried apricots; 15 oz canned chickpeas; 6 each egg; 0.25 tsp salt; 1 tbsp slivered almonds; 2 tbsp fresh cilantro

Breakfast · Moroccan · 15 min

Moroccan Spiced Chickpea and Egg Scramble with Apricots

Calories: 1515
Protein: 76g
Carbs: 147g
Fat: 74g

Ingredients

2 tbsp olive oil
0.5 cup yellow onion
2 clove garlic
0.5 tsp ground ginger
0.5 tsp ground cinnamon
0.5 tsp ground turmeric
0.5 tsp cumin seeds
14.5 oz canned diced tomatoes
0.5 cup vegetable broth
0.25 cup dried apricots
15 oz canned chickpeas
6 each egg
0.25 tsp salt
1 tbsp slivered almonds
2 tbsp fresh cilantro

Method

01Heat 1.5 tbsp of olive oil in a large skillet or tagine over medium heat.
02Add the chopped yellow onion and sauté until softened and translucent, about 5 to 7 minutes.
03Stir in the minced garlic, ground ginger, ground cinnamon, ground turmeric, ground cumin, and salt. Cook for 1 minute until fragrant.
04Add the undrained diced tomatoes and vegetable broth. Bring to a simmer, scraping up any browned bits from the pan.
05Stir in the dried apricot halves and rinsed chickpeas. Simmer uncovered for 5 minutes until sauce thickens slightly.
06Use a spoon to make 6 wells in the chickpea sauce. Crack an egg directly into each well.
07Cover the skillet and cook over medium-low heat for 5 to 8 minutes, until egg whites are fully opaque and set, and yolks reach an internal temperature of at least 160°F (71°C) for safe egg doneness.
08Drizzle remaining 0.5 tbsp olive oil over top, garnish with blanched slivered almonds and chopped fresh cilantro, and serve immediately.

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