Fried Chickpeas and Scrambled Eggs with Garlicky Greens and Spicy Yogurt

published Sep 10, 2022
Fried Chickpeas and Scrambled Eggs with Garlicky Greens and Spicy Yogurt Recipe

A super speedy meatless dish featuring chickpeas fried with cracked coriander, cumin, and slivers of garlic until golden and crisp, plus soft scrambled eggs with wilted greens and scallions.

Serves4

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Photograph of Fried Chickpeas and Scrambled Eggs with Garlicky Greens and Spicy Yogurt.
Credit: Linda Xiao

While I’d happily eat a plate of crunchy, salty, garlic-fried chickpeas all by itself for dinner, the rest of my family needs a little more substance on the plate. Enter: this super-speedy meatless dish. After the chickpeas are fried with cracked coriander, cumin, and slivers of garlic until golden and crisp, the skillet is given over to a soft egg scramble shot through with wilted greens and scallion. To serve, the chickpeas and eggs are drizzled with a simple, creamy yogurt sauce, then topped with more of the salted cracked spice mix. It makes a deeply piquant meal, for minimal effort.

Fried Chickpeas and Scrambled Eggs with Garlicky Greens and Spicy Yogurt Recipe

A super speedy meatless dish featuring chickpeas fried with cracked coriander, cumin, and slivers of garlic until golden and crisp, plus soft scrambled eggs with wilted greens and scallions.

Serves 4

Nutritional Info

Ingredients

  • 2 (14-ounce) cans

    chickpeas, drained and rinsed

  • 2 teaspoons

    coriander seeds

  • 2 teaspoons

    cumin seeds

  • 2 teaspoons

    flaky sea salt

  • 1/2 teaspoon

    red pepper flakes

  • 1 cup

    plain Greek yogurt

  • 3

    garlic cloves, 1 minced or finely grated and 2 thinly sliced

  • Kosher salt

  • 4 tablespoons

    extra-virgin olive oil

  • 6

    large eggs, beaten

  • 6

    scallions, thinly sliced

  • 5 ounces

    (5 cups) baby kale or spinach, coarsely chopped

  • 1/2 cup

    cilantro leaves and tender stems

  • Lime wedges, for serving

Instructions

  1. Dry the drained chickpeas thoroughly with a clean dish towel or paper towels and set aside.

  2. Using a mortar and pestle or the flat side of a chef’s knife, crack the coriander and cumin. Put the spices in a small bowl along with the flaky sea salt and red pepper flakes and set aside. In another small bowl, make the yogurt sauce. Whisk together yogurt, the minced garlic clove and a pinch of Kosher salt and set aside for serving.

  3. In a large skillet, heat 2 tablespoons of olive 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 (save the rest for serving) and cook for another minute or two, until the spices are fragrant and toasted. Immediately transfer chickpeas to a paper towel-lined plate.

  4. Season the beaten eggs with a pinch of salt and some black pepper. Heat the remaining 2 tablespoons oil over medium high and add the scallions and the 2 thinly sliced garlic cloves. Cook until golden at the edges, 1 to 2 minutes. Stir in the greens and a pinch of salt, and cook until wilted, 1 to 2 minutes. Carefully pour in the eggs and cook, stirring frequently, until just set, 1 minute.

  5. To serve, spoon the scrambled eggs onto a dish, drizzle with garlic yogurt and top with chickpeas, cilantro, and more of the spice mixture. Squeeze a lime wedge on top and serve immediately.

Recipe Notes

Swap It Out: Feel free to change up the spices, substituting other whole seeds – caraway, fennel, sesame, mustard – for the cumin and coriander.

Reprinted from Dinner in One: Exceptional & Easy One-Pan Meals. Copyright © 2022 by Melissa Clark. Published by Clarkson Potter, an imprint of Random House.