If you prefer you can poach an egg and place on top of the mixture.
You can also make this for a light lunch, add a diced carrot and capsicum, sneaking in your vegetables without really trying.
- 1/2 onion, diced
- 1 tsp. olive oil
- 1 clove garlic
- 1/2 cup water
- 1 can chickpeas, drained and washed
- 1 large handful baby spinach leaves
- 2 eggs
- 1 large tomato, diced
- 1/4 chorizo sausage (or smoked bacon)
- Sprinkle smoked paprika
- Sprinkle cumin
- In a small non-stick pan sauté your onions in olive oil for 5 minutes. Add diced chorizo sausage and cook until chorizo has browned.
- Add chickpeas, garlic, chopped tomato, water paprika and cumin. Season with salt and pepper to your liking. Simmer for 5 minutes on low heat. If you need to add a little more water then please do. Add spinach leaves and simmer until wilted through the mixture, you may need to cover with a lid.
- Meanwhile boil your eggs to your liking. For perfect eggs you place your 2 eggs into a small pot filled with water. Bring to boil and then turn down to a simmer, cook for 3 minutes for medium, 4 minutes for med and 5-6 minutes for hard boiled. Peel once cooked.
- Place your chickpea mixture into a serving dish and once you have peeled your eggs place on top.
Servings: 2 Serving size:364g
|Average Serve||Average 100g|
|Energy||1860 kJ||511 kJ|
|444 Cal||122 Cal|
|Protein||21.9 g||6.0 g|
|Fat, total||27.9 g||7.7 g|
|- Saturated||8.6 g||2.4 g|
|Carbohydrate||22.4 g||6.2 g|
|- Sugars||5.6 g||1.5 g|
|Sodium||455 mg||125 mg|
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