This vegetarian low-calorie dish makes a wonderful after-work meal as it is super easy, delicious and satisfying. Can be vegan without the eggs and works for lunch or dinner.
1 large handful of raw baby spinach
1 tsp paprika
1 tbsp chopped fresh coriander
1 tomato (diced)
1 tbsp tomato puree
Pinch of ground cumin
Salt and pepper to season
Make the soft boiled egg. Fill a medium pot with water; cover and heat to boiling on high. Add the egg and let it cook for 6-7 minutes. Drain and rinse with cold water and peel the cooked egg. Set aside.
Strain and rinse the chickpeas
Heat some low-calorie cooking spray in a medium-sized pan.
Chop the garlic finely and saute for 2 minutes until the garlic starts to brown.
Add the chickpeas, tomato, paprika, cumin and tomato puree and cook, stirring frequently until the tomatoes are cooked.
Add the freshly chopped coriander and cook for 3-4 minutes.
Stir in the spinach and keep on the heat until the spinach has wilted.
Serve the chickpea mixture onto a plate and top with the boiled egg.
Season with salt and pepper to your personal taste and enjoy.
Keywords: Quick lunch, vegetarian recipe.