Tomato, Greens & Chickpea Skillet
- 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.
- 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.
Nutrition Facts (Tomato, Greens & Chickpea Skillet )
- Per serving:
- 279 kcal cal.,
- 17 g fat
- (3 g sat. fat,
- 3 g polyunsaturated fat,
- 10 g monounsatured fat),
- 186 mg chol.,
- 675 mg sodium,
- 21 g carb.,
- 2 g fiber,
- 4 g sugar,
- 12 g pro.
- Percent Daily Values are based on a 2,000 calorie diet
Judith Stafford 711 Days Ago
Easy, beautiful, delicious!! Who could ask for more? I fixed this, tripling the batch for nine people, and everyone loved it!! I planned well so that we'd have some left over to enjoy the next day. I do not care for curry, but added some dried basil and was very pleased with the result.
Cheryll Schmidt 1353 Days Ago
I made this tonight and my husband and I both loved it!! It is so simple and takes no time at all. My husband said this is a keeper!!