Harissa Chickpeas: With Eggs And Chard
- 15m Prep Time
- 20m Cook Time
- 35m Ready In
Spiced chickpeas and chard are scrambled with eggs and served in warm tortillas with cucumber and yogurt. A quick, flavorful vegetarian dinner.
Ingredients
- 29.6 ml extra-virgin olive oil
- 1 large shallot thinly sliced
- 1 large bunch rainbow chard stems and leaves sliced, divided
- 2 medium cloves garlic minced
- 4.93 ml ground cumin
- 4.93 ml ground coriander
- 9.86 ml harissa sauce
- 1 chickpeas rinsed and drained
- 118 ml vegetable broth
- Kosher salt
- freshly ground black pepper
- 4 large eggs lightly beaten
- 4 10-inch flour tortillas
- 1 small English cucumber sliced
- Plain Greek yogurt
Nutrition (per serving, estimated)
Estimated based off 8 of 15 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 247 mg
- Iron: 4.66 mg
- Magnesium: 51.6 mg
- Phosphorus: 353 mg
- Potassium: 510 mg
- Zinc: 2.13 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 29.6 ml extra-virgin olive oil
- 4.93 ml ground cumin
- 4.93 ml ground coriander
- 9.86 ml harissa sauce
- 118 ml vegetable broth
- Kosher salt
- freshly ground black pepper
- 4 10-inch flour tortillas
- Plain Greek yogurt
Prepare
- 1 large shallot, thinly sliced
- 1 large bunch rainbow chard, stems and leaves sliced, divided
- Mince 2 medium cloves garlic
- 1 chickpeas, rinsed and drained
- 4 large eggs, lightly beaten
- Slice 1 small English cucumber
Let's Cook
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Step 1.
Heat 2 tablespoons extra-virgin olive oil in a 10-inch skillet over medium heat. Add the sliced shallot and sliced chard stems; cook, stirring occasionally, until softened, 5 to 7 minutes.
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Step 2.
Stir in 2 minced garlic cloves, 1 teaspoon ground cumin, and 1 teaspoon ground coriander; cook until fragrant, about 1 minute. Add 2 to 3 teaspoons harissa sauce and cook for 30 seconds.
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Step 3.
Stir in the rinsed and drained chickpeas and ½ cup vegetable broth or water; bring to a simmer. Add the sliced chard leaves, cover, and cook until leaves are soft, 5 to 7 minutes. Season with salt and pepper to taste.
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Step 4.
Using the back of a wooden spoon, lightly mash about one-quarter of the chickpeas. Continue to cook, uncovered, until the liquid has evaporated, 2 to 4 minutes more.
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Step 5.
Reduce heat to medium-low and pour in 4 lightly beaten large eggs. Let cook, stirring occasionally, so eggs are evenly distributed. As eggs set, gently stir and scrape the bottom of the skillet with a wooden spoon until eggs are fluffy and cooked through, 3 to 4 minutes total. Season with salt and pepper to taste.
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Step 6.
Serve the egg-chickpea mixture wrapped in 4 warmed flour tortillas, layered with sliced English cucumber and dolloped with plain Greek yogurt. Top with additional harissa sauce if desired.