Sun-dried Tomato Chickpeas
This sun-dried tomato chickpeas recipe is a rich comforting dish ready in no time! A versatile dish packed with all the best Mediterranean flavours.
Ingredients
- 600 g chickpeas cooked
- 400 g pomodorini can
- 40 g sun-dried tomatoes in oil
- 2 tbsp olive oil
- 4 garlic cloves minced
- a handful of spinach leaves
- 60 g dried ġbejna/parmesan/pecorino
- 4 eggs
- salt and pepper to taste
- chili flakes to taste
Instructions
- In a large pan heat two tablespoons of olive oil over medium heat. Add the garlic and let cook for a minute or two.
- Add the chickpeas together with the canned pomodorini and let simmer for about 15 minutes. Squash some of the cherry tomatoes to release more of their juices. Stir the mixture frequently.
- Chop finely or purée the sun-dried tomaotes. Together with the spinach add the sun-dried tomatoes to the pan and let cook for about 5 minutes or until the spinach starts to wilt. Season to your taste with salt and pepper.
- Meanwhile, fry the eggs in the sun-dried tomatoes oil (or else olive oil). Make sure to get the edges nice and crispy for an extra crunch.
- Plate the chickpeas and top them with the fried egg and a generous amount of freshly grated cheese and chili flakes. Serve with bread.
Nutrition
Calories: 491kcal | Carbohydrates: 56g | Protein: 27g | Fat: 20g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.02g | Cholesterol: 179mg | Sodium: 396mg | Potassium: 1158mg | Fiber: 15g | Sugar: 16g | Vitamin A: 643IU | Vitamin C: 16mg | Calcium: 308mg | Iron: 8mg