Recipe courtesy of Bobby Flay
Moroccan Scramble with Turkey Merguez, Roasted Chickpeas and Avocado
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- Level: Easy
- Total: 1 hr
- Active: 50 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 573
- Total Fat
- 34 g
- Saturated Fat
- 6 g
- Carbohydrates
- 42 g
- Dietary Fiber
- 14 g
- Sugar
- 8 g
- Protein
- 28 g
- Cholesterol
- 274 mg
- Sodium
- 836 mg
- Level: Easy
- Total: 1 hr
- Active: 50 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 573
- Total Fat
- 34 g
- Saturated Fat
- 6 g
- Carbohydrates
- 42 g
- Dietary Fiber
- 14 g
- Sugar
- 8 g
- Protein
- 28 g
- Cholesterol
- 274 mg
- Sodium
- 836 mg
Ingredients
Roasted Chickpeas:
Scramble:
Directions
- For the chickpeas: Preheat the oven to 425 degrees F.
- Toss the chickpeas with the oil and season with salt and pepper. Spread on a rimmed baking sheet and roast until crispy, about 35 minutes.
- For the scramble: Heat 2 tablespoons of the oil in a small pan over medium heat. Add the garlic and chile and cook until soft. Add the harissa paste and cook for 1 minute. Add 1/2 cup water and cook until thickened, about 2 minutes. Remove from the heat.
- Heat the remaining tablespoon oil in a large nonstick saute pan over high heat, add the turkey and cook, stirring occasionally, until brown, about 5 minutes. Add the vinegar, spice paste and 1/2 cup water and cook a few minutes longer.
- Whisk the eggs in a large bowl until light and fluffy. Add them to the turkey mixture and cook, stirring, until small moist and fluffy curds form, 3 to 4 minutes. Fold in the cilantro. Transfer to a platter and garnish with the avocado, red onion and roasted chickpeas.
