This easy vegetarian recipe incorporates a vibrant array of spices, including cumin seeds, turmeric, and smoked paprika. If you can't find an Anaheim chile, substitute a half to a whole jalapeño pepper, depending on your spice tolerance.

Summer Miller
Source: Diabetic Living Magazine, Summer 2020

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Recipe Summary

active:
20 mins
total:
20 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Toast cumin seeds and mustard seeds in a large dry skillet over medium heat, shaking occasionally, until the seeds begin to crackle and pop, about 5 minutes. Add 2 Tbsp. olive oil, turmeric, curry powder, and paprika; cook, stirring frequently, for 45 seconds.

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  • Add bell pepper, chile pepper, onion, garlic, and tomatoes; cook until the onions are translucent, about 5 minutes.

  • Add chickpeas and salt; stir to combine. Cook until the tomatoes become soft, 5 to 7 minutes. Add spinach and lemon juice; cook, stirring, until the spinach has wilted, about 1 minute. Cover and remove from heat.

  • Heat the remaining 2 tsp. oil in a medium nonstick skillet over medium heat until shimmering. Crack eggs into the pan; cook until the whites are set but the yolks are still runny, 4 to 5 minutes, or until desired doneness.

  • To serve, divide the chickpea mixture among 4 bowls. Top each with an egg; sprinkle with cilantro, if desired.

Nutrition Facts

330 calories; protein 14g 28% DV; carbohydrates 35g 11% DV; exchange other carbs 2.5; dietary fiber 8g 32% DV; sugars 5g; fat 16g 25% DV; saturated fat 3g 15% DV; cholesterol 186mg 62% DV; potassium 574mg 16% DV; sodium 587mg 24% DV.