Tunisian Chickpeas, Quinoa and Poached Eggs
This North African–sauced chickpea dish gets brilliant color and lively flavor from an easy tomato topping. Gently poached eggs add to the succulence, while quinoa makes a perfect foundation for soaking up every drop of flavor.
Makes 4 servings
Blender or food processor
1 cup packed fresh cilantro leaves, divided
1-1/2 tsp ground cumin
1/2 tsp ground cinnamon
1/4 tsp ground coriander
1/4 tsp ground ginger
1/8 tsp ground cloves
1/8 tsp cayenne pepper
1 can (14 to 15 oz) diced tomatoes, undrained
2 tbsp freshly squeezed lemon juice
Fine sea salt and freshly cracked black pepper
2 tsp extra virgin olive oil
1 can (14 to 15 oz) chickpeas, drained and rinsed
4 large eggs
3 cups hot cooked quinoa (see below)
1. In blender, combine half the cilantro, cumin, cinnamon, ginger, cloves, cayenne, tomatoes with juice and lemon juice; purée until smooth. Season to taste with salt and pepper.
2. In a large skillet, heat oil over medium-high heat. Add tomato purée and chickpeas; cook, stirring, for 4 to 5 minutes or until warmed through.
3. Make four holes for the eggs in the tomato mixture. Crack an egg into each hole and season with pepper. Cover and cook for 2 to 5 minutes or until eggs are set as desired.
4. Stir the remaining cilantro into hot quinoa. Season to taste with salt and pepper. Divide among four shallow bowls and top with tomato mixture and eggs.
Prepare the Quinoa
To prepare 3 cups of cooked quinoa, combine 1 cup quinoa and 2 cups water in a medium saucepan. Bring to a boil over medium-high heat. Reduce heat to low, cover and simmer for 12 to 15 minutes or until liquid is just barely absorbed. Remove from heat. Cover and let stand 5 to 6 minutes; fluff with a fork.