Here is another delicious meal I made from my Better Homes and Gardens magazine this week. It's easy to make (most the things I make are easy because of time constraints), it's healthy, and the flavor is great!
Tomato, Greens, & Chickpea Skillet
Page 150 of the December 2013 issue
Makes: 4 servings
Start to Finish 25 mins
ingredients
ingredients
- 3 tablespoons olive oil
- 1 medium onion, chopped
- 1 clove garlic, minced
- 1 tablespoon curry powder
- 114 1/2 ounce can diced tomatoes, undrained
- 1/4 teaspoon salt
- 115 - 16 ounce can chickpeas, rinsed and drained
- 2 cups torn Swiss chard or spinach
- 4 eggs
- Salt and pepper
- Cilantro sprigs (optional)
directions
1.In a large skillet heat 2 Tbsp. of the olive oil over medium heat. Add onion and garlic; cook and stir 5 minutes. Add curry powder; cook 1 minute more. Add tomatoes salt; cook and stir 3 minutes more. Add chickpeas; cook and stir until heated through, about 3 minutes. Add chard; cook and stir until slightly wilted, about 3 minutes.
2.Meanwhile, in another large skillet heat remaining 1Tbsp. olive oil over medium heat. Break eggs and gently slip them into the skillet, one at a time. Season to taste with salt and pepper. Cook, covered, to desired doneness. Serve eggs over tomato-chickpea mixture. Garnish with cilantro, if desired. Makes 4 servings.
I used chard for this recipe and found that it tastes just like spinach. According to WebMD, chard has great nutritional benefits.
"Swiss chard is a nutritional powerhouse -- an excellent source of vitamins K, A, and C, as well as a good source of magnesium, potassium, iron, and dietary fiber."
I really liked this dish because it was different. The curry flavoring mixed with the vegetables created a mouth watering meal. And the eggs gave that extra protein needed to feel full without over doing it.
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