Today I got home with my kids late after school and some activities. The kids were starving and I had nothing planned for dinner. I opened the fridge and realized I had some leftover chickpeas from my chicken noodle soup, I had a package of baby spinach and eggs! And this is what came out: a healthy, nutritious meal, packed with iron, calcium, fiber and protein. It really took me 10 minutes to have a homemade and steaming hot dinner on the plate.
SPINACH, CHICKPEAS AND EGG
2 tablespoons of extra virgin olive oil
1 shallot (chopped)
1 cup of cooked chickpeas
1 package of about 5oz of baby spinach
Preheat a non-stick pan and add the olive oil and the chopped shallot and sauté for around 1 minute. Add the spinach and the chickpeas and sauté for another two minutes. Season with salt and pepper. Add the eggs on top and put a lid; let the eggs cook at medium heat until they are done (around 3-4 minutes).
Here are the pictures of the process: