Recipe courtesy of Bobby Flay
Episode: Get Your Fit On
Save Recipe Print
Moroccan Scramble with Turkey Merguez, Roasted Chickpeas and Avocado
Total:
1 hr
Active:
50 min
Yield:
4 to 6 servings
Level:
Easy
Total:
1 hr
Active:
50 min
Yield:
4 to 6 servings
Level:
Easy

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.

My Private Notes

Add a Note
Get the Recipe

Beer Can Cauliflower

Move over, chicken. There's a new grill star in town.

IDEAS YOU'LL LOVE

Squash and Chickpea Moroccan Stew

Recipe courtesy of Aida Mollenkamp

Moroccan Burritos with Tahini Herb Sauce

Recipe courtesy of Food Network Kitchen

South of the Border Chopped Salad

Recipe courtesy of Tori Ritchie

Turkey Fajitas with Creamy Avocado Sauce

Recipe courtesy of Bobby Flay

Turkey Burger with Wasabi Mayo

Recipe courtesy of Food Network Kitchen

Turkey Avocado Wrap

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories