Check out these recipes for healthy eating on the go. Then, take a moment to learn how the no-cost ADA student members insurance can help fuel your financial health.
This easy vegetarian recipe incorporates a vibrant array of spices, including cumin seeds, turmeric, and smoked paprika. If you can't find an Anaheim chile, substitute with half to a whole jalapeño pepper, depending on your spice tolerance.

  • Makes: 4 servings
    Serving Size: 1 cup chickpea mixture and 1 egg
  • Active Time: 20 minutes | Total Time: 20 minutes

Recipe Ingredients:

  • 1 teaspoon cumin seeds
  • 1 teaspoon mustard seeds
  • 2 tablespoons olive oil plus 2 teaspoons, divided
  • 1 teaspoon turmeric
  • 1 teaspoon curry powder
  • ¼ teaspoon smoked paprika
  • 1 orange bell pepper, diced
  • 1 Anaheim chile pepper, seeds removed, minced
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 pint cherry tomatoes, halved
  • 1 15-ounce can low-sodium chickpeas, rinsed
  • ½ teaspoon salt
  • 1 cup baby spinach
  • 2 teaspoons lemon juice
  • 4 large eggs
  • 2 tablespoons chopped fresh cilantro (optional)

Recipe Steps:

  1. Toast cumin seeds and mustard seeds in a large dry skillet over medium heat, shaking occasionally, until the seeds begin to crackle and pop, about 5 minutes. Add 2 tablespoons olive oil, turmeric, curry powder, and paprika; cook, stirring frequently, for 45 seconds.
  2. Add bell pepper, chile pepper, onion, garlic, and tomatoes; cook until the onions are translucent, about 5 minutes.
  3. Add chickpeas and salt; stir to combine. Cook until the tomatoes become soft, 5 to 7 minutes. Add spinach and lemon juice; cook, stirring, until the spinach has wilted, about 1 minute. Cover and remove from heat.
  4. Heat the remaining 2 teaspoons oil in a medium nonstick skillet over medium heat until shimmering. Crack eggs into the pan; cook until the whites are set but the yolks are still runny, 4 to 5 minutes, or until desired doneness.
  5. To serve, divide the chickpea mixture among 4 bowls. Top each with an egg; sprinkle with cilantro, if desired.

Recipe Nutrition:

Per serving

330 Calories, Total Fat: 16 g, Saturated Fat: 3 g, Cholesterol: 186 mg, Carbohydrates: 35 g, Fiber: 8 g, Total Sugars: 5 g, Protein: 14 g, Sodium: 587 mg, Potassium: 574 mg

Carbohydrate Servings: Carbohydrate Servings not available for this recipe