Fish with Chickpeas and Egg with Olive oil

Ingredients

• Fish150 g
• Egg1 count (55 g)
• Chickpeas1/2 cup (100 g)
• Cabbage1 cup (90 g)
• Olive Oil1/2 tablespoon (5 ml)

Instructions

1. 1

   Step 1

   For this recipe you need cooked chickpeas.

2. 2

   Step 2

   Boil the egg for 7-10 minutes in a pot. Remove, let cool, peel and cut in halves.

3. 3

   Step 3

   For the fish: heat a pan over high heat. In the meantime, clean the fish and add salt and pepper.

4. 4

   Step 4

   Add some water or fish broth and heat. One minute before boiling, add the fish.

5. 5

   Step 5

   Cover and cook for about 5-6 minutes. Remove once well cooked.

6. 6

   Step 6

   Then boil the cabbage for some minutes with a pinch of salt until it reduces its volume. Remove and drain.

7. 7

   Step 7

   Serve the fish with chickpeas, egg and cabbage on a plate.

8. 8

   Step 8

   Season with the olive oil and salt to taste.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Fish with Chickpeas and Egg with Olive oil can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.