Description
A quick and wholesome one-pan tomato chickpea skillet made with hearty chickpeas, rich tomato sauce, and fresh spinach—finished with hard-boiled eggs for a protein-packed meal.
Ingredients
- 2 large eggs
- 2 tablespoons extra virgin olive oil (35 ml)
- 1 small onion, finely chopped (about 100 g)
- 5 cloves garlic, thinly sliced
- 1 tablespoon sherry vinegar (15 ml)
- 1 teaspoon sweet smoked paprika (2.5 g)
- 1/2 teaspoon ground cumin (1.5 g)
- 1 can tomato sauce, 15 oz (425 g)
- 2 cans chickpeas, 15.5 oz each (425 g each), drained and rinsed
- 3 oz fresh spinach (100 g), roughly chopped
- Sea salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Place eggs in a saucepan, cover with water, and bring to a boil. Cover, turn off heat, and let sit for 10–11 minutes. Drain, cool, peel, and halve.
- While eggs cook, prep onion, garlic, spinach, and drain chickpeas.
- Heat olive oil in a large skillet over medium heat. Add onion and garlic, cooking 3–4 minutes until translucent and fragrant.
- Add sherry vinegar, smoked paprika, and cumin. Stir briefly.
- Immediately add chickpeas and tomato sauce. Season with salt and pepper, stir, cover, and simmer on medium-low for 10 minutes.
- Remove lid, add spinach on top, cover again, and cook for 2–3 minutes until wilted.
- Stir everything together gently. Adjust seasoning as needed.
- Serve hot, topped with halved hard-boiled eggs.
Notes
- Use red wine vinegar or apple cider vinegar as sherry vinegar alternatives.
- Add roasted red peppers or chili flakes for more flavor or heat.
- Stir in chopped fresh herbs like parsley or coriander before serving.
- This dish is also great at room temperature and perfect for meal prep.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 310
- Sugar: 7g
- Sodium: 520mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 9g
- Protein: 14g
- Cholesterol: 95mg
