Mediterranean Chickpea & Spinach Breakfast Bowl

Mediterranean · 25 min · Beans · vegetarian, gluten-free

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Ingredients

• 1 can (15 oz) Canned chickpeas
• 4 cups Fresh spinach
• 4 large Eggs
• 2 tbsp Olive oil
• 2 Garlic cloves
• 1 Lemon
• 1/4 cup Feta cheese (optional)
• to taste Salt
• to taste Black pepper

Method

1. Drain and rinse the canned chickpeas. In a large skillet, heat 1 tablespoon of olive oil over medium heat.
2. Add minced garlic to the skillet and sauté for about 1 minute until fragrant.
3. Add chickpeas to the skillet, season with salt and pepper, and cook for 5-7 minutes until slightly crispy.
4. Stir in fresh spinach and cook until wilted, about 2-3 minutes.
5. Meanwhile, in a separate non-stick pan, heat the remaining 1 tablespoon of olive oil over medium heat.
6. Crack the eggs into the pan and cook sunny-side up or to your preferred doneness, seasoning with a pinch of salt and pepper.
7. Squeeze lemon juice over the chickpea and spinach mixture for brightness.
8. Divide the chickpea-spinach mixture into four bowls, top each with a cooked egg, and sprinkle with crumbled feta if desired. Serve immediately.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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