Chickpea, Spinach and Egg Stew

Ingredients

• Chickpeas1 cup (200 g)
• Spinach1.5 cup (45 g)
• Onion1/4 count (38 g)
• Garlic1 clove (3 g)
• Egg1 count (55 g)
• Vegetable Broth1/2 cup (120 g)
• Oil1/2 tablespoon (5 ml)
• Paprika1/2 teaspoon (2 g)

Instructions

1. 1

   Step 1

   For this recipe you need cooked chickpeas.

2. 2

   Step 2

   Boil the egg in a pot with boiling water for 8-10 minutes. Remove, drain, let cook and peel.

3. 3

   Step 3

   In the meantime chop the onion and garlic.

4. 4

   Step 4

   Heat a pan over medium heat. Once heated, pour the oil, spread and add the onion with a pinch of salt.

5. 5

   Step 5

   Stir-fry for 5 minutes until the onion gets translucent. Add the garlic, paprika and stir.

6. 6

   Step 6

   Then add the cooked chickpeas and broth.

7. 7

   Step 7

   Add salt and pepper to taste and let cook for 8-10 minutes over low heat.

8. 8

   Step 8

   Add the spinach leaves and let cook for 2-3 minutes more on until it reduces its volume.

9. 9

   Step 9

   Serve the hot stew in a bowl and add the egg pieces.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Chickpea, Spinach and Egg Stew can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.