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Prep Time:20 minsTotal Time:20 minsServings:4Yield:4 servingsJump to Nutrition Facts
Prep Time:20 minsTotal Time:20 minsServings:4Yield:4 servings
Prep Time:20 mins
Prep Time:
20 mins
Total Time:20 mins
Total Time:
Servings:4
Servings:
4
Yield:4 servings
Yield:
4 servings
Jump to Nutrition Facts
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Ingredients
1teaspooncumin seeds
1teaspoonmustard seeds
2tablespoonsolive oil plus 2 tsp., divided
1teaspoonturmeric
1teaspooncurry powder
¼teaspoonsmoked paprika
1orange bell pepper, diced
1Anaheim chile pepper, seeds removed, minced
1mediumonion, diced
2clovesgarlic, minced
1pintcherry tomatoes, halved
1(15 ounce) canlow-sodium chickpeas, rinsed
½teaspoonsalt
2teaspoonslemon juice
4large eggs
2tablespoonschopped fresh cilantro (optional)
DirectionsToast cumin seeds and mustard seeds in a large dry skillet over medium heat, shaking occasionally, until the seeds begin to crackle and pop, about 5 minutes. Add 2 Tbsp. olive oil, turmeric, curry powder, and paprika; cook, stirring frequently, for 45 seconds.Add bell pepper, chile pepper, onion, garlic, and tomatoes; cook until the onions are translucent, about 5 minutes.Add chickpeas and salt; stir to combine. Cook until the tomatoes become soft, 5 to 7 minutes. Add spinach and lemon juice; cook, stirring, until the spinach has wilted, about 1 minute. Cover and remove from heat.Heat the remaining 2 tsp. oil in a medium nonstick skillet over medium heat until shimmering. Crack eggs into the pan; cook until the whites are set but the yolks are still runny, 4 to 5 minutes, or until desired doneness.To serve, divide the chickpea mixture among 4 bowls. Top each with an egg; sprinkle with cilantro, if desired.Originally appeared: Diabetic Living Magazine, Summer 2020
Directions
Toast cumin seeds and mustard seeds in a large dry skillet over medium heat, shaking occasionally, until the seeds begin to crackle and pop, about 5 minutes. Add 2 Tbsp. olive oil, turmeric, curry powder, and paprika; cook, stirring frequently, for 45 seconds.Add bell pepper, chile pepper, onion, garlic, and tomatoes; cook until the onions are translucent, about 5 minutes.Add chickpeas and salt; stir to combine. Cook until the tomatoes become soft, 5 to 7 minutes. Add spinach and lemon juice; cook, stirring, until the spinach has wilted, about 1 minute. Cover and remove from heat.Heat the remaining 2 tsp. oil in a medium nonstick skillet over medium heat until shimmering. Crack eggs into the pan; cook until the whites are set but the yolks are still runny, 4 to 5 minutes, or until desired doneness.To serve, divide the chickpea mixture among 4 bowls. Top each with an egg; sprinkle with cilantro, if desired.
Toast cumin seeds and mustard seeds in a large dry skillet over medium heat, shaking occasionally, until the seeds begin to crackle and pop, about 5 minutes. Add 2 Tbsp. olive oil, turmeric, curry powder, and paprika; cook, stirring frequently, for 45 seconds.
Add bell pepper, chile pepper, onion, garlic, and tomatoes; cook until the onions are translucent, about 5 minutes.
Add chickpeas and salt; stir to combine. Cook until the tomatoes become soft, 5 to 7 minutes. Add spinach and lemon juice; cook, stirring, until the spinach has wilted, about 1 minute. Cover and remove from heat.
Heat the remaining 2 tsp. oil in a medium nonstick skillet over medium heat until shimmering. Crack eggs into the pan; cook until the whites are set but the yolks are still runny, 4 to 5 minutes, or until desired doneness.
To serve, divide the chickpea mixture among 4 bowls. Top each with an egg; sprinkle with cilantro, if desired.
Originally appeared: Diabetic Living Magazine, Summer 2020
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Nutrition Facts(per serving)330Calories16gFat35gCarbs14gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
