Whether you serve this as a breakfast skillet or at dinner, this is one of the quickest, easiest, and tastiest chickpea recipes you’ll ever eat. Done in just 25 minutes, this healthy skillet recipe is ideal for those who follow vegetarian and gluten free diets.

Source: Better Homes and Gardens


Ingredient Checklist


Instructions Checklist
  • 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

279 calories; 17 g total fat; 3 g saturated fat; 3 g polyunsaturated fat; 10 g monounsaturated fat; 186 mg cholesterol; 675 mg sodium. 271 mg potassium; 21 g carbohydrates; 2 g fiber; 4 g sugar; 12 g protein; 0 g trans fatty acid; 2342 IU vitamin a; 14 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 0 mg niacin equivalents; 0 mg vitamin b6; 82 mcg folate; 0 mcg vitamin b12; 115 mg calcium; 3 mg iron;

Reviews (2)

19 Ratings
  • 5 star values: 15
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: Unrated
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.
Rating: Unrated
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!!