Garlicky Scrambled Eggs with Chickpeas and Cilantro

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What is for breakfast in your house?  In our house it is usually pancakes.  Sometimes with blueberries (for me), but most times not (for Grumpy).  Other times I get adventurous and make them healthy, with different fruits, and sometimes I veer off the path of the cake into the toast or waffle and surprise, even a muffin!  Check out my breakfast label for all the yummy breakfasts I have made in our home!  

Very rarely do I make an egg.  I can use them to bake but to eat, most times I just am turned off by it.  Unless it is scrambled.  There is one way I can eat them that my mom used to make that even at times will have me thinking about how I want them.  I’m fairly certain this is an original kind of recipe – because I have never seen it before except for my mom’s table.  Maybe others have eaten them this way, but I haven’t ever come across it online!
With Easter being here this weekend, I thought what better way to think about breakfast than with eggs?!  I took my mom’s recipe and doctored it up to suit my tastes more and this is what I came up with.  Garlicky, slightly spicy goodness.  Have it for breakfast, lunch, or dinner!  Have it in a wrap with a little salsa and call it good!  If you try this, do let me know what you think! 

Garlicky Scrambled Eggs with Chickpeas and Cilantro
recipe creation by Grumpy’s Honeybunch

1 teaspoon chili oil
1 teaspoon olive oil
1- 15 oz. can garbanzo (chick peas) beans, drained
1 teaspoon garlic powder
salt to taste
4 eggs, beaten
chopped cilantro
roasted red peppers

In non-stick skillet, heat oil until hot, fry drained chickpeas on medium heat with garlic powder an salt until they are hot and start to pop.  Remove chickpeas from skillet and set aside.  

Pour beaten eggs into skillet and scramble until they are still slightly wet.  Stir in chickpeas and cook another 30 seconds to bring back to temperature.  Sprinkle with cilantro and roasted red peppers.  

If your feeling really adventurous you could sprinkle a few red pepper flakes into your oil.  While this was a little spicy, I would have l liked a little more heat! 

Now for the question….Did Grumpy like it?  I can’t say.  He won’t eat it because he hates chickpeas.  What is wrong with my man!  πŸ˜‰  I guess I have to feed him pancakes!

Comments

  1. says

    Looks like a good healthy meal to me, but same as you, my husband would NOT like the added wonderful protein of the chickpeas. MEN! πŸ˜‰

  2. says

    Sounds like something I would like, but my husband would take a pass just like your Grumpy. Men are much less adventurous when it comes to their stomachs!

  3. says

    NEVER in my wildest dreams would I have thought to combine these things, and I cannot imagine why not?!? I LOVE all of these ingredients- I am fairly confident that you just became my breakfast food goddess! THANK YOU!!!

  4. says

    My bf and I do this all the time with leftover chickpeas from dinner recipes. I do something similar:

    saute the chickpeas with some diced peppers and onions and whatever leftover veggies or lunch meat we have on hand and want to use up. It's usually different every time, and we have eaten with on its own, with toast, or in a wrap with salsa (which was very good!). Glad to see the chickpea scrambler getting out there!

  5. says

    Now that's a breakfast right down my alley, and gluten-free. The only thing I couldn't do is garlic powder, I really think the stuff is yucky πŸ˜‰ But I could use garlic and chile pepper infused oil for cooking, hmmm…

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