Harissa Chickpeas

I love a good, simple, flavorful recipe. This new cookbook from Yasmin Fahr “Keeping it Simple” is loaded with great ideas. I was looking for new ways to incorporate turmeric into our meals. Harissa Chickpeas makes it easy to use pantry items laced with warm earthy spices that can be modified to what you like and have on hand.

Harissa Chickpeas

Serves 2-4 for sharing

Prep: none

Time: 10 minutes

2 Tbsp. olive oil

2 tsp. ground cumin

2 tsp. ground turmeric

2-3 tsp. harissa paste

2   15 oz. cans of chickpeas (garbonzo beans)

2 cups (or more) of baby spinach (I think any leafy green would be good)

6 eggs

juice of one lemon

Salt and pepper to taste

Greek yogurt for serving (could add some garlic, lemon zest or other seasoning for fun)

Directions:

Heat olive oil in a 12 inch skillet over medium heat. Add cumin and turmeric. Stir and cook for about 1 minute.  Add harissa and cook 30 seconds more. Add the chickpeas. Cook about 2 minutes until the chickpeas begin to soften. Smash about 1/4 of the chickpeas with the back of a wooden spoon. Add the spinach and cook for about 1 minute. Add the eggs breaking up the yolks stir together, add salt and pepper. Allow to cook stirring occasionally. Repeat stirring until the eggs get fluffy and no liquid remains (about 2-3 minutes) Squeeze lemon juice over the scramble, add more salt and pepper to taste. Top with yogurt to serve