Ingredients

• 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

Instructions

1. For the chickpeas: Preheat the oven to 425 degrees F.
2. 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.
3. 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.
4. 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.
5. 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.