Tomato, Chickpea and Egg Skillet

Adapted from Better Homes & Gardens Skillet Meals cookbook (affiliate link).

THIS. This was the recipe that converted me to someone who didn’t care about chickpeas to someone that now can’t stop cooking with chickpeas. The combination of the eggy-goodness with the rest of the dish is what MAKES this dish so delicious.

INGREDIENTS

• 1/2 Cup Diced Onion

• 1 Clove Minced Garlic

• 1 Tbsp Curry Powder

• 1 Can (14.5 oz) Diced Tomatoes (For more spice, use Rotel Tomatoes!)

• 1 Can (15oz) Chickpeas (Garbanzo Beans)

• 2 Cups Fresh Spinach/Greens

• 4 - 6 Eggs

DIRECTIONS

1. Heat a drizzle of olive oil over medium heat. Add onion & garlic and cook for 4-5 minutes.

2. Add curry powder; cook for 1 minute.

3. Add tomatoes & salt (to taste); cook for 3 minutes..

4. Add drained & rinsed chickpeas; cook for 5 minutes or until heated through.

5. Add spinach/greens; cook & stir for 3 minutes, or until wilted.

6. Meanwhile, cook eggs over-easy separately.

7. Put skillet mixture into bowls and top with desired number of over-easy eggs and serve immediately!

** I don’t think this meal is great as left-overs. Fresh is the way to go for this one!

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