Hearty North African Chickpea and Egg Scramble

Heat 1 tablespoon of olive oil in a medium non-stick skillet over medium heat.

Add 1/2 cup of diced red onion and cook for 3-4 minutes until softened.

Stir in 1 minced clove of garlic, 1/2 teaspoon of ground cumin, 1/4 teaspoon of smoked paprika, and 1/4 teaspoon of turmeric. Cook for 1 minute until fragrant.

Add 1/2 cup of rinsed and drained chickpeas to the skillet and cook for 2-3 minutes, stirring occasionally, until heated through.

In a small bowl, whisk together 2 large eggs with 1/4 teaspoon of salt and 1/8 teaspoon of black pepper.

Pour the whisked eggs into the skillet with the chickpea mixture. Scramble gently with a spatula until the eggs are cooked to your desired consistency, about 2-3 minutes.

Remove from heat and stir in 2 tablespoons of fresh chopped cilantro.

Serve immediately, perhaps with a side of warm pita bread or crusty toast.