Olive Oil Baked Chickpeas with Eggs, Spinach and Sumac

Photo courtesy Pulses.org


For Canadians, this weekend is a long one. (For some of us, it’s hard to distinguish which day it actually is!) And long weekends are a traditional time for enjoying brunch. While you may usually dine out, this long weekend, why not make your own delicious and nutritious eats? Here’s a dish for you, adapted from pulses.org with Middle Eastern flavours. Feel free to halve the recipe if you only want two servings.

Olive Oil Baked Chickpeas with Eggs, Spinach and Sumac

2 540-mL can chickpeas rinsed and drained; or 3 cups cooked
2 handfuls spinach coarsely chopped
2 tsp sumac (optional)
1/2 tsp paprika
1/2 tsp salt
1/4 tsp freshly ground pepper
1/3 cup extra virgin olive oil
4 large eggs

Optional Toppings:
sumac additional
green onions sliced
avocado sliced
spoonful harissa paste or pesto or another sauce of your choice

Preheat the oven to 425ºF

Place the chickpeas and spinach into a small baking dish, add the sumac (if using), paprika, salt, pepper and olive oil. Place in the oven for 5 minutes. Remove, and crack one egg at a time into a small bowl and then place the egg over the chickpeas; repeat with the remaining eggs and return to the oven. Bake for another 5-8 minutes. Check it at 5 minutes, and if the eggs are too jiggly and not cooked, return for another 2-3. You want the whites to be cooked, but the yolk to be a little runny. Serve right away, and top with any additional toppings you like.

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Categories: Recipes

Author:Rosie Schwartz

Rosie Schwartz is a Toronto-based consulting dietitian and writer.

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