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Main course · Portuguese

Grão com Espinafres e Ovo (Chickpeas with Spinach and Egg)

30 min Serves 4 ~342 kcal/serving ~£4.40 (£1.10/serving) Dairy-freeGluten-freeVegetarian

Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.

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Ingredients

  • 4 large eggs
  • 500 g tinned chickpeas, drained
  • 200 g baby spinach leaves
  • 1 onion, finely chopped
  • 3 garlic cloves
  • 2 tbsp olive oil

Nutrition (per serving)

Calories
342 kcal
Protein
19.5 g
Carbohydrate
25.2 g
of which sugars
3.2 g
Fat
16.9 g
of which saturates
3.5 g
Fibre
9.2 g
Salt
1.09 g

Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.

Method

  1. 1

    Heat the olive oil in a large pan and soften the onion and garlic for 6 minutes.

  2. 2

    Add the chickpeas and a splash of water and simmer for 8 minutes.

  3. 3

    Stir in the spinach and cook for 2-3 minutes until wilted.

  4. 4

    Meanwhile poach the eggs in a separate pan of gently simmering water for 3 minutes until the whites are set and the yolks still soft.

  5. 5

    Spoon the chickpeas and spinach into bowls and top each with a poached egg to serve.

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