CHICKPEA SKILLET WITH TOMATO AND SWISS CHARD
 
 
Author:
Serves: serves 4
Ingredients
  • For the base
  • 3 tablespoons of grape seed oil
  • 1 medium onion, chopped
  • 1 tablespoon of curry powder
  • 3 plum tomatoes, diced
  • ¼ teaspoon of pink Himalayan sea salt
  • 1 can of organic chickpeas, rinsed and drained
  • 2 cups of red swiss chard
  • For the Eggs (optional)
  • 4 eggs
  • pink Himalayan sea salt
  • ground black pepper
  • onion powder
  • Garnish
  • cilantro
Instructions
  1. In a large skillet heat 2 tablespoons of grapeseed oil over medium heat. Add in onions and cook and stir for 5 minutes. Then add in curry powder: cook and stir for 1 minute. Add tomatoes and sea salt; cook for 3 minutes, stirring occasionally. Add in chickpeas: cook and stir about 3 minutes until heated through. Add in swiss chard: cook and stir about 3 minutes or until slightly wilted.
  2. In a small skillet heat the remaining 1 tablespoon of grapeseed oil over medium heat. Crack eggs into skillet. Sprinkle with salt, pepper and onion powder. Cook covered until eggs reach your desired doneness.
  3. Serve cooked eggs with tomato mixture. Garnish with cilantro
Notes
Recipe adapted fromBetter Homes & Garden
Recipe by Taste of Yummy at https://www.tasteofyummy.com/chickpea-skillet-with-tomato-and-swiss-chard/