Dinner or Breakfast
Jul. 22nd, 2025 08:58 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerThis week's Resolution Recipe: Chickpeas and Scrambled Eggses.
2 15-oz cans chickpeas, drained and rinsed
2 tsp coriander
2 tsp cumin
pinch salt
1/2 tsp crushed red pepper flakes
1 cup plain Greek yogurt
3 cloves garlic, divided 1 minced and 2 thinly sliced (Ha! I used... more.)
salt and pepper
4 Tbsp olive oil, divided
6 eggses, beaten
6 green onions, sliced
5 ozbaby kale or spinach, coarsely shopped
1/2 cup cilantro leaves and stems, ditto
lime wedges for serving
Dry the drained chickpeas thoroughly with a clean kitchen towel or paper towels and set aside. Then do it again several times, because they aren't really dry enough to fry. Combine the spices and set aside. Make the yogurt sauce: in a small bowl whisk together yogurt, 1 minced clove garlic, and a pinch of salt.
In a large skillet, heat 2 Tbsp oil over medium-high heat. Add the chickpeas and a pinch of salt and cook, stirring occasionally, until crisped - 6 to 8 minutes. Stir in half of the spice mixture and cook for another minute or two, until the spices are fragrant and toasted. Remove the chickpeas to a paper towel-lined plate.
Season the beaten eggses with salt and pepper. In the same skillet, heat the remaining 2 Tbsp oil over medium-high heat and add the green onions and remaining 2 cloves sliced garlic. Cook 1-2 minutes. Stir in the spinach and cook until wilted, 1-2 minutes. Carefully pour in the eggses and cook, stirring frequently, until just set (1 minute or more).
Spoon eggses onto plates, drizzle with yogurt sauce, and top with the chickpeas, cilantro, and remaining spice mixture. Squeeze a lime wedge on top and serve immediately.
What worked: This was good. We made a half batch for the two of us and it worked well.
What didn't: The chickpeas weren't dry enough to fry properly. I forgot to add the lime juice at the end; a dash of acid would have elevated the dish, but that's not the recipe's fault.
Will I make it again? Yes, probably more for a Saturday breakfast.
2 15-oz cans chickpeas, drained and rinsed
2 tsp coriander
2 tsp cumin
pinch salt
1/2 tsp crushed red pepper flakes
1 cup plain Greek yogurt
3 cloves garlic, divided 1 minced and 2 thinly sliced (Ha! I used... more.)
salt and pepper
4 Tbsp olive oil, divided
6 eggses, beaten
6 green onions, sliced
5 oz
1/2 cup cilantro leaves and stems, ditto
lime wedges for serving
Dry the drained chickpeas thoroughly with a clean kitchen towel or paper towels and set aside. Then do it again several times, because they aren't really dry enough to fry. Combine the spices and set aside. Make the yogurt sauce: in a small bowl whisk together yogurt, 1 minced clove garlic, and a pinch of salt.
In a large skillet, heat 2 Tbsp oil over medium-high heat. Add the chickpeas and a pinch of salt and cook, stirring occasionally, until crisped - 6 to 8 minutes. Stir in half of the spice mixture and cook for another minute or two, until the spices are fragrant and toasted. Remove the chickpeas to a paper towel-lined plate.
Season the beaten eggses with salt and pepper. In the same skillet, heat the remaining 2 Tbsp oil over medium-high heat and add the green onions and remaining 2 cloves sliced garlic. Cook 1-2 minutes. Stir in the spinach and cook until wilted, 1-2 minutes. Carefully pour in the eggses and cook, stirring frequently, until just set (1 minute or more).
Spoon eggses onto plates, drizzle with yogurt sauce, and top with the chickpeas, cilantro, and remaining spice mixture. Squeeze a lime wedge on top and serve immediately.
What worked: This was good. We made a half batch for the two of us and it worked well.
What didn't: The chickpeas weren't dry enough to fry properly. I forgot to add the lime juice at the end; a dash of acid would have elevated the dish, but that's not the recipe's fault.
Will I make it again? Yes, probably more for a Saturday breakfast.
no subject
Date: 2025-07-24 03:47 pm (UTC)