Chickpea, Spinach, and Egg
This Chickpea, Spinach, and Egg recipe is a quick, nourishing, and satisfying meal. The combination of chickpeas, spinach, and a boiled egg makes it rich in protein, fiber, and healthy fats while staying low in calories.
Calories per serving: 280
Preparation time: 20 minutes
Ingredients:
- 1 egg (boiled)
- 1 garlic clove, minced
- 1 tsp olive oil
- 1 medium tomato, chopped
- 1/4 tsp ground cumin
- 1/4 tsp curry powder
- Salt and black pepper to taste
- 3 oz chickpeas, cooked
- 1 tsp lemon juice
- 1 tbsp parsley, chopped
- 2 oz spinach
Instructions:
- Boil the Egg:
- Place the egg in a saucepan and cover it with water.
- Bring the water to a boil, then reduce to a simmer and cook the egg for 12 minutes, or until hard-boiled.
- Once done, remove the egg from the pot, let it cool slightly, peel, and halve it. Set the egg halves aside.
- Prepare the Flavor Base:
- Heat 1 tsp of olive oil in a large frying pan over low heat.
- Add the minced garlic and chopped tomato to the pan. Stir-fry for about 1 minute until the garlic is fragrant and the tomato starts to soften.
- Add Spices and Chickpeas:
- Sprinkle in the ground cumin, curry powder, salt, and black pepper. Stir to combine and cook for another minute.
- Add the cooked chickpeas and stir in the lemon juice. Cook for 6-8 minutes, stirring occasionally, until the mixture thickens and reduces slightly.
- Add Spinach and Parsley:
- Stir in the chopped parsley and spinach, cooking until the spinach wilts down, about 2-3 minutes.
- Assemble the Dish:
- Transfer the chickpea-spinach mixture to a plate.
- Top with the halved boiled egg.
- Serve and Enjoy:
- Enjoy your Chickpea, Spinach, and Egg dish as a healthy, protein-packed meal full of flavor!