NUTRITION

SERVINGS

INGREDIENTS

1 bunch Swiss Chard (200g)

1.5 cups Canned Chickpeas

1 large Egg

1 large Egg White

0.4 tbsp Olive Oil

2 cloves Garlic

1 tbsp Lemon Juice

1 tsp Paprika

Salt and Pepper to taste

PREPARATION

• 1

  Preheat your oven to 400°F for roasting chickpeas.

• 2

  Rinse and drain the canned chickpeas. Pat them dry with a paper towel.

• 3

  In a bowl, toss the chickpeas with paprika, a pinch of salt and pepper, and a small drizzle of olive oil. Spread them out on a baking sheet and roast for 20-25 minutes until crispy, shaking the pan halfway through.

• 4

  Meanwhile, roughly chop the Swiss chard, separating stems from leaves. Mince the garlic cloves.

• 5

  In a large skillet, heat the remaining 0.4 tablespoon of olive oil over medium heat. Add the garlic and sauté until fragrant (about 1 minute).

• 6

  Toss in the Swiss chard stems first and sauté for 2 minutes, then add the leaves. Sauté until the chard wilts down, about 3-4 minutes.

• 7

  Mix in the lemon juice and season with salt and pepper.

• 8

  In a separate small pot, poach the whole egg and gently cook the extra egg white (or prepare them in a small non-stick pan) until just set, maintaining a tender consistency.

• 9

  Plate the sautéed chard, top with the roasted chickpeas, and carefully place the poached egg and cooked egg white on top.

• 10

  Finish with an extra sprinkle of pepper if desired, and serve immediately.