CookingTogether
Spiced Chickpea and Egg White Bhurji
Fourteen grams of protein per serving. I build a fragrant chana masala-style onion and tomato base, then gently fold in liquid egg whites over low heat to create pillowy curds that stay tender without weeping.
- Time
- 30 min
- Serves
- 4
- Difficulty
- Medium
Ingredients 17
Steps 7
Heat the olive oil in a wide skillet over medium heat, drop in the cumin seeds, and toast until they sizzle and turn a shade darker, about 45 seconds.
Add the diced onion and cook for 6 to 8 minutes until soft and deeply golden at the edges, then stir in the garlic, ginger, and serrano pepper for 1 minute.
Stir in the coriander, garam masala, turmeric, and chili powder so the hot fat wakes the spices, cooking for barely 30 seconds before adding moisture.
Pour in the crushed tomatoes, chickpeas, salt, and 1/4 cup of water, reduce heat to medium-low, and simmer uncovered for 8 minutes until the gravy thickens; mash about a third of the chickpeas with the back of your spoon to bind the sauce.
Pour the egg whites directly into the braising chickpeas and immediately drop the heat to low; if the heat stays high here, the whites will weep water and turn rubbery instead of staying tender.
Fold gently with a heatproof spatula from the edges inward for 3 to 4 minutes until the whites form large, pillowy soft curds integrated throughout the spiced chickpeas.
Pull the pan off the burner, fold in the lemon juice and chopped cilantro, and divide into four meal prep containers.
From Cooking Together · cookingtogether.app/recipe/8PwtslVsMrWPjkIC09ze
