Serves 4
INGREDIENTS
1 Tsp cumin
1 Tsp mustard seed
2 Tbsp extra virgin olive oil
1 Tsp turmeric powder
1 Tsp curry powder
1/4 Tsp smoked paprika
1 cup chopped tomatoes
1 cup chopped leeks or scallions
1 cup of yellow, orange OR red pepper (or mix of all)
1 hot pepper or chili pepper (your choice )
2 cloves garlic
1/2 Tsp salt
15 oz drained chickpeas
1 cup baby spinach or baby kale
1/2 cup sliced green olives (optional)
2 tsp lemon juice
2 tsp extra olive oil
4 eggs ( 1 egg per person)
1/2 cup crumbled feta (optional- can also use plant based cheese)
Fresh chopped cilantro to garnish (optional)
DIRECTIONS
1. In a dry skillet roast cumin and mustard seeds over medium heat until they start to brown, and pop :)
2. Add 2 Tbsp extra virgin olive oil, turmeric, curry poser, and paprika and cook for 45-60 seconds- stir often.
3. Add tomatoes, scallions, peppers, hot pepper and garlic cook for 5 minutes or until tender.
4. Stir in chickpeas and salt and cook for 5-7 minutes until tomatoes are soft. Add spinach OR baby kale, olives (optional) and lemon juice and cook for 1 minute or until greens wilt and olives heated. Cover and remove from heat.
5. Cook egg(s) the way you like (sunny side up are great in this recipe).
6. Divide chickpea mix evenly into a bowl and top with 1 egg (per person) and top with cilantro.
ENJOY!
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