- 1 clove of garlic
- 3 tablespoons Greek strained yogurt
- juice form ½ a lemon
- 2 x 400 g can of chickpeas or 200 g dried chickpeas, soaked and boiled
- 500 g boiling water, combined with a vegetable bouillon cube
- 150 g frozen spinach, defrosted
- 2-3 tablespoons curry powder
- 12 black olives, pitted
- 4 eggs
- a handful of parsley leaves + extra for garnish
Αdd to my “Recipe Book”
Need to login
- If using dry chickpeas, put them in a bowl. Add enough cold water to cover them. Add a pinch of salt. Cover with plastic wrap and allow to soak overnight.
- When ready, drain and rinse under cold running water.
- Boil in a pot with plenty of water for at least half an hour over medium to low heat. Do not add any salt.
- Do not cook them all the way through, just until al dente since they will cook further before the recipe is complete.
- Mince the garlic and put in a bowl. Add the yogurt and lemon juice. Stir. Season with salt and pepper and set aside.
- Drain the chickpeas and rinse with water. Put them back in a pot. Add the water with the diluted bouillon cube. Bring to a boil and simmer for 5 minutes over medium heat. Drain again and put back in the pot. Add the spinach and curry powder. Finely chop the parsley and add ¾ of it to the chickpeas. Stir.
- Cut the olives into slices and add to the pot.
- Fry the eggs in a pan with some olive oil, over medium heat.
- Divide the chickpea mixture between 4 plates and top with a fried egg over each plate.
- Season to taste and garnish with the remaining parsley. Serve with yogurt on the side.
Nutrition information per 100 gr.
*Based on an adult’s daily reference intake of 2000 kcal.