Spinach, Chickpeas, and Tomato Sauce with Eggs

This vegetarian-friendly dinner is bursting with protein, iron, and fiber and comes together in just about half an hour (not counting the chickpea soaking time.) It's tasty and flavorful but also simple enough to appeal to even the pickiest of palates. Make this for adults or children and expect everyone to enjoy it.

As mentioned in some of my past posts, I strongly urge you to use dried chickpeas. They do take a little more advance planning, but it's worth it for the additional flavor and nutrition. Canned chickpeas are drenched in salt but the dried have almost none. And, as long as you plan, they're barely any more work. Simply follow the directions on the bag of dried chickpeas but they will probably direct you to either soak them in cold water overnight or boil for 2-3 minutes and then let soak for an hour or so. Go this route and your heart and health will thank you in the long run!

Difficulty: easy
Time: 30 minute



Spinach, Chickpeas, and Tomato Sauce with Eggs
Ingredients:
1 tbsp olive oil
1 garlic clove, thinly sliced
1/8 tsp red pepper flakes
1 tbsp fresh rosemary, chopped
1 medium shallot, diced
1 c dried chickpeas, soaked and ready to use (they will expand when soaked, but start with 1 c)
2 c low-sodium tomato sauce (I used Whole Foods' fresh plum tomato)
10 oz fresh spinach
1/4 tsp black pepper
4 free-range eggs
2 tbsp pecorino romano, grated

Get a large pan heating over medium heat. Add the oil, swirling to coat. Add the garlic, red pepper, rosemary, and shallots. Saute for about 3 minutes, stirring nearly constantly. The shallots should start to turn translucent and the garlic should release its fragrance.

Add the chickpeas (pre-soaked) and the tomato sauce. Stir well to combine. Let the mixture come to a simmer and then add the spinach. Stir well to incorporate and cover. Let the vegetables cook for 3-4 minutes. Remove the cover and stir well again. The spinach should be wilting so flip the mixture to let the fresh leaves go lower in the mixture to get a chance to cook and wilt. Add the black pepper

Make 4 little dents with the back of a large spoon in the mixture. Crack one egg in each spot, letting the egg cook on top of the chickpea mixture. Simmer gently without stirring for 12-15 minutes. The egg white should be nearly set. Cover and cook for another 3-4 minutes or until fully set. Remove from the heat, sprinkle evenly with the cheese, and serve. Enjoy!

Servings: 2
Serving size: 2 eggs and about 1 cup chick pea mixture
Nutrition: calories 612; carbs 68g; fat 23g; protein 35g; sodium 435mg; iron 51mg