Ten-Minute Chickpea, Spinach & Egg Skillet
Dinner · Middle Eastern · Ready in 10 min · Serves 1
Crisped chickpeas, garlicky spinach and eggs set right in the pan. The fastest real dinner in the corpus. One pan, ten minutes.
Per serving
- Calories
- 460
- Protein
- 25 g
- Carbs
- 36 g
- Fat
- 24 g
- Fibre
- 11 g
Vitamins and minerals, % of a day’s needs
- Iron45%
- Vitamin D10%
- B1237%
- Zinc38%
- Magnesium36%
- Omega-326%
- Folate53%
- Calcium22%
- Selenium153%
- Potassium26%
- Vitamin C34%
- Riboflavin51%
Worked out from the ingredients. How we work out our numbers
Ingredients
- 200 g Canned chickpeas (drained)
- 2 whole Eggs
- 80 g Fresh spinach
- 2 cloves Garlic cloves, minced
- 1 tsp Smoked paprika
- 1 tbsp Olive oil
- 0.3 whole Lemon
- 0.3 tsp Salt
Method
- 1
Heat 1 tbsp olive oil in a pan over medium-high heat and fry 200g drained chickpeas with 1 tsp smoked paprika and the salt for 3 minutes until they brown.
- 2
Add the minced garlic for 30 seconds, then 80g spinach for 1 minute until wilted.
- 3
Make 2 wells, crack 1 egg into each, lid on, and cook over medium heat for 3-4 minutes until the whites are set and the yolks soft. Finish with a squeeze of the quarter lemon.
