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Chickpea & Mushroom Scramble with Soft-Cooked Eggs


Chickpea & Mushroom Scramble with Soft-Cooked Eggs

Prep time: 15 minutes

Cook time: 15 minutes

Serves: 4

  • 4 large eggs
  • 1 can (15 ounces) reduced sodium chickpeas, ¼ cup liquid reserved, drained and rinsed
  • 1 teaspoon ground turmeric
  • ½ tsp smoked paprika
  • ¼ tsp ground cumin
  • 1 tbsp olive oil
  • ¼ cup chopped white onion
  • 2 garlic cloves, minced
  • 1½ cups sliced cremini mushrooms
  • 4 cups loosely packed baby arugula
  • 2 tbsp sriracha



  1. 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 and drain.
  2. In medium bowl, with back of fork, coarsely mash chickpeas with reserved liquid, turmeric, paprika, cumin, and salt and pepper to taste, leaving some chickpeas whole.
  3. In large skillet, heat oil over medium-high heat. Add onion; cook and stir 4 minutes or until softened. Add garlic; cook and stir 30 seconds. Add mushrooms; cook and stir 5 minutes or until mushrooms are tender and have released their moisture. Add chickpea mixture; cook and stir 5 minutes. Makes about 3 cups.
  4. Carefully peel eggs. Divide chickpea mixture into 4 shallow bowls; top with arugula and eggs, and drizzle with sriracha.

Per serving: 230 Calories, 11g Fat (2g Saturated), 187mg Cholesterol, 431mg Sodium, 23g Carbohydrates, 6g Fiber, 6g Sugars, 1g Added Sugars, 14g Protein

Make it a Meal: Serve with packaged cooked seven whole grains blend and halved grape tomatoes garnished with sliced green onion.

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