The Garbonanza MUFU: Chickpea with Turmeric and Cilantro

Name: The Garbonanza MUFU: Chickpea with Turmeric and Cilantro
Cuisine: American, Asian, Latin American, Middle Eastern
Ingredients: One 15-ounce can chickpeas; 3 tablespoons cooking oil, olive or vegetable (see Tips); 2 scallions, green and white parts, thinly sliced; Fine sea salt or kosher salt, plus more to taste; 1 garlic clove, chopped; 1 teaspoon ground turmeric; 1 teaspoon coriander seeds, crushed or ground (see Tips); Crushed red pepper flakes; ½ cup roughly chopped fresh cilantro stems and leaves; 1 lime, cut into wedges; 1 or 2 eggs, hard-boiled, poached, or fried (optional)

2 steps

Updated at: Thu, 17 Aug 2023 06:34:40 GMT

Nutrition balance score

Uh-oh! We're unable to calculate nutrition for this recipe because some ingredients aren't recognized.

Ingredients

2 servings

1 x 15 ouncecan chickpeas

3 tablespoonscooking oil

olive or vegetable

2scallions

green and white parts, thinly sliced

Fine sea salt

or kosher salt, plus more to taste

1garlic clove

chopped

1 teaspoonground turmeric

1 teaspooncoriander seeds

crushed or ground

crushed red pepper flakes

½ cupfresh cilantro

roughly chopped, stems and leaves

1lime

cut into wedges

1eggs

hard-boiled, poached, or fried, optional

Instructions

Step 1

Drain the chickpeas, reserving ¼ cup of the liquid. Set aside.

Step 2

Heat a large skillet (see Tips) over medium heat and add the oil, then the scallions and ¼ teaspoon salt. Cook for 2 minutes, stirring occasionally. Add the garlic, turmeric, coriander, pepper flakes, and cilantro and stir for 30 seconds. Add the chickpeas and use a fork or the back of a spoon to mash them up a little as they fry. Add ¼ cup of the reserved liquid, ¼ teaspoon salt, bring to a simmer, taste, adjust, and eat hot with wedges of lime for squeezing, and an egg in each bowl, if you like.