Best Moroccan Scramble With Turkey Merguez Roasted Chickpeas And Avocado Recipes

Moroccan Scramble with Turkey Merguez, Roasted Chickpeas and Avocado image

Provided by Bobby Flay

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 13

Two 15-ounce cans chickpeas, drained, rinsed and drained again
2 tablespoons olive oil
Kosher salt and freshly ground black pepper
3 tablespoons olive oil
5 cloves garlic, finely chopped to a paste or grated with a rasp grater
1 Fresno chile, finely diced
1 tablespoon harissa paste
8 ounces ground turkey or chicken (90/10)
1 tablespoon red wine vinegar
8 large eggs
1/4 cup chopped fresh cilantro
2 ripe avocados, peeled, pitted and diced
1 medium red onion, thinly sliced, soaked in ice water for 10 minutes and drained

Steps:

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.

Moroccan Spiced Roast Chickpeas image

Provided by Food Network

Time 50m

Yield 6 servings

Number Of Ingredients 10

One 15.5-ounce can low-sodium chickpeas, drained and rinsed
1 tablespoon olive oil
1/2 teaspoon ground cumin
1/2 teaspoon light brown sugar
1/4 teaspoon cayenne
1/4 teaspoon ground cinnamon
1/4 teaspoon garlic powder
1/4 teaspoon ground ginger
1/4 teaspoon paprika
1/4 teaspoon kosher salt

Steps:

Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
Pat the chickpeas dry between two paper towels then place on the baking sheet. Drizzle with the olive oil then roast the chickpeas in the middle of the oven, tossing every 15 minutes, until deeply golden, dry and crunchy, 40 to 45 minutes.
While the chickpeas roast, prepare the spice mixture: combine the cumin, brown sugar, cayenne, cinnamon, garlic, ginger, paprika and salt in a medium bowl. Mix until the color is uniform. As soon as the chickpeas come out of the oven, toss with the spice blend. Serve warm or at room temperature.