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Fried Chickpeas and Scrambled Eggs with Garlicky Greens and Spicy Yogurt
Ingredients
  • 2 (14-ounce) cans chickpeas, drained and rinsed
  • 2 teaspoons coriander seeds
  • 2 teaspoons cumin seeds
  • 2 teaspoons flaky sea salt
  • ½ teaspoon red pepper flakes
  • 1 cup plain Greek yogurt
  • 3 garlic cloves, 1 minced or finely grated and 2 thinly sliced
  • Kosher salt
  • 4 tablespoons extra-virgin olive oil
  • 6 large eggs, beaten
  • 6 scallions, thinly sliced
  • 5 ounces (5 cups) baby kale or spinach, coarsely chopped
  • ½ cup cilantro leaves and tender stems
  • Lime wedges, for serving
Steps
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