A few years back we got in the habit of making Moroccan chickpeas & eggs ALL THE TIME. And then I forgot about it. But it’s such a good recipe- quick, healthy, filling, and we usually have all of the ingredients on hand. So! Guess what we had for dinner?
Here’s all you need:
Big jar (or 2 regular jars) of marinara sauce
- One can of chickpeas
- Eggs (6)
- Spices: I use garam masala, cumin and smoked paprika
What to do: Preheat oven to 350. Heat a little oil in a cast iron skillet. Dump the (drained, rinsed) chickpeas into the skillet, sprinkle with spices, and cook for a few minutes until lightly toasted. Pour in sauce (careful, it will splatter), stir, and heat through. Crack 6 eggs on top, then place entire skillet in oven for about 12-15 minutes- or until whites are cooked.
Serve over rice, pasta, or with naan. We had ours over cauliflower rice.
SPEAKING of cauli rice! My friend Laura shared a tip for cooking it that is way easier than standing over a hot skillet. Just toss cauliflower crumbles (I use the bag from the refrigerated section at Trader Joe’s) with olive oil and whatever spices you want. Spread evenly on a baking sheet and roast in a 425 degree oven for 25 minutes. I stirred mine halfway through. It cooked perfectly and even caramelized a little!
Love finding shortcuts like this, and it will be perfect for weekend meal prep (if and when I ever get my act together enough to do that).
