Prep: 15 minutes
Cook: 15 minutes • Serves: 4
1can (15 ounces) reduced sodium chickpeas, drained, 1/4 cup liquid reserved
1teaspoon ground turmeric
1/2teaspoon smoked paprika
1/4teaspoon ground cumin
1/4teaspoon ground black pepper
1tablespoon Racconto Extra Virgin Olive Oil
1/4cup chopped white onion
2garlic cloves, minced
1-1/2cups sliced cremini or white button mushrooms
4cups loosely packed baby arugula
2tablespoons Huy Fong Sriracha Chili Hot Sauce
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. Remove with a slotted spoon to bowl of ice water; let cool 1 minute.
2.In medium bowl, with back of fork, coarsely mash chickpeas with reserved liquid, turmeric, paprika, cumin, salt and pepper, leaving some chickpeas whole.
3.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.
4.Carefully peel eggs. Divide chickpea mixture into 4 shallow bowls; top with arugula and eggs, and drizzle with sriracha.
Approximate nutritional values per serving:
230 Calories, 11g Fat (2g Saturated), 187mg
Cholesterol, 576mg Sodium, 23g Carbohydrates,
6g Fiber, 14g Protein
> Serve without the egg for a delicious, protein-packed vegan breakfast. Make it a meal by serving with whole grain toast. Top with grape tomatoes and garnish with green onion.