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Fried Eggs with Curried Chickpeas
Fried Eggs with Curried Chickpeas
Method
  • 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.
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Nutritional
Chart

Nutrition information per 100 gr.

175
Calories (kcal)
9 %
3.9
Total Fat (g)
6 %
0.75
Saturated Fat (g)
4 %
20.8
Total Carbs (g)
8 %
1.7
Sugars (g)
2 %
11.6
Protein (g)
23 %
5.1
Fibre (g)
20 %
0.19
Sodium (g)
3 %

*Based on an adult’s daily reference intake of 2000 kcal.