The next time you're in the mood to fry up an egg or two for breakfast, congratulate yourself. You have perhaps inadvertently identified one of the amazing ways to use chickpeas. Yes, we're talking about the star ingredient used to make hummus, falafel, and curry. The perhaps unexpected pairing of fried eggs and chickpeas is a dynamic duo that fuses rich flavors, diverse textures, and a slew of nutritional benefits. There are several reasons for incorporating eggs and chickpeas — also known as garbanzo beans — into your regular recipe repertoire.
Chickpeas, for one, are beloved for bringing a hearty, nutty, starchy profile to the table. When baked or fried, the legumes transform into crispy bits, resulting in a satisfying crunch that complements the creamy texture of a perfectly cooked egg. The combination creates a balance between the richness of the eggs and the earthy notes of the chickpeas for a comforting and satiating dish. Eggs provide a good source of protein, essential vitamins, and minerals, while chickpeas contribute an additional dose of protein, fiber, and a host of micronutrients such as iron, magnesium, and folate. These powerhouses pave the way for a wholesome, well-rounded, and tasty meal.
Chickpeas And Fried Eggs Taste Delicious
When it comes to whipping up dishes with both fried eggs and garbanzo beans, the options are endless. One delightful recipe that showcases the magic of fried eggs and chickpeas is a Mediterranean-inspired chickpea and egg skillet. Simply sautée a cup of chickpeas in olive oil until firm and golden in a pan, then stir in some diced tomatoes, garlic, and spinach. Create shallow wells in the mixture and crack your eggs into them, letting them cook for a few minutes until the whites are set but the yolks remain orangish-yellow and runny. Garnish with a generous sprinkling of feta cheese and fresh herbs for a burst of brightness.
For a hearty option for your AM fare, the chickpea and egg burrito is a real winner. Wrap a mixture of scrambled eggs, sautéed chickpeas, diced bell peppers, and onions in a warm tortilla. Top the burrito with salsa, avocado, a dollop of sour cream or Greek yogurt, and a splash of your go-to hot sauce for a piquant handheld. The chickpea and egg salad is a refreshing choice for a light lunch or dinner. Toss together chickpeas, cherry tomatoes, sliced cucumber, chopped red onion, and a hefty pinch of shredded mozzarella or crumbled feta or blue cheese. Fry a couple of eggs to your liking and slide them on top of the salad. Drizzle the plate with a lemon vinaigrette for a zesty finish.
Read the original article on Mashed.