After a busy day, what you may need is not a complicated recipe but one pan, a can of chickpeas, and a few ingredients that do not need precise weighing. This tomato chickpea egg skillet is warm, flexible, and easy to adapt to what you have.
Ingredients for one or two
- About 1 cup cooked chickpeas, a handful of cherry tomatoes, a large handful of spinach, and 2 eggs.
- Minced garlic, olive oil, black pepper, and a seasoning you enjoy; one or two slices of whole-grain toast make an easy side.
Make it in about 20 minutes
- Warm a little oil in a skillet, cook the garlic briefly, then add halved tomatoes and cook until soft.
- Add chickpeas and a small splash of water. Season with black pepper or spices and simmer for 3 to 4 minutes.
- Fold in spinach. Make two small spaces, crack in the eggs, cover, and cook until the whites are set and yolks are as done as you like.
- Serve with toast. Add lemon, herbs, or a little yogurt if you have them and enjoy the flavor.
The American Heart Association’s balanced-plate guidance makes room for vegetables and fruit, protein foods, and whole grains in a meal. Chickpeas, eggs, vegetables, and toast are one workable combination—not the only template. Frozen vegetables or another leafy green can replace spinach.
Which vegetable would you swap in for the spinach?
Sources
American Heart Association: The Deliciously Balanced Plate
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