Hearty Middle Eastern Chickpea and Tomato Scramble

Heat olive oil in a large non-stick skillet over medium heat. Add diced red onion and cook for 3-4 minutes until softened.

Add minced garlic to the skillet and cook for 1 minute until fragrant.

Stir in the rinsed chickpeas, halved cherry tomatoes, ground cumin, smoked paprika, and turmeric powder. Cook for 5-7 minutes, stirring occasionally, until tomatoes begin to soften.

In a small bowl, whisk the eggs with salt and black pepper.

Pour the whisked eggs over the chickpea and tomato mixture in the skillet. Gently scramble the eggs with a spatula, incorporating them into the vegetables.

Continue cooking for 2-3 minutes, or until the eggs are set to your desired consistency.

Remove from heat, garnish with fresh chopped parsley, and serve immediately.