Chickpea Stew with Spinach and Egg

Ingredients

• Chickpeas1 cup (200 g)
• Spinach1 cup (30 g)
• Egg1 count (55 g)
• Carrot1/2 medium (30 g)
• Garlic1 clove (3 g)
• Vegetable Broth1/2 cup (120 g)
• Oil1 teaspoon (5 ml)

Instructions

1. 1

   Step 1

   For this recipe you need to have cooked chickpeas.

2. 2

   Step 2

   Boil the egg for 8-10 minutes. Next, remove and wait for it to cool to peel.

3. 3

   Step 3

   Next, peel and cut the carrot into small pieces. Chop the garlic.

4. 4

   Step 4

   Heat the oil in a pot over medium heat and add the vegetables, If you wish, you can add paprika.

5. 5

   Step 5

   Stir-fry for 3-4 minutes and stir occasionally

6. 6

   Step 6

   Then add the cooked chickpeas and cover with broth or water.

7. 7

   Step 7

   Once boiling, add the spinach and boil for 1-2 minutes.

8. 8

   Step 8

   Serve.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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