Herb-Roasted Chickpeas with Jammy Eggs

This is an example of a meal that Solin would create to include in your personalized meal plan.

Herb-Roasted Chickpeas with Jammy Eggs

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chickpeas with Jammy Eggs

Enjoy a hearty, flavor-packed meal of crunchy herb-roasted chickpeas paired with perfectly jammy eggs. The dish balances tender, roasted legumes with runny, rich eggs, enhanced by aromatic garlic and parsley, offering a satisfying bite that works for any meal of the day.

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NUTRITION

537kcal
Protein
34g
Fat
23.8g
Carbs
48.8g

SERVINGS

1 serving

INGREDIENTS

1 cup Chickpeas

1 teaspoon Olive Oil

3 Large Eggs

1/4 teaspoon Garlic Powder

1/2 teaspoon Dried Parsley

Pinch of Salt

Pinch of Black Pepper

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Rinse and drain the chickpeas, then pat them dry with paper towels.

  • 2

    Toss the chickpeas with olive oil, garlic powder, dried parsley, salt, and pepper in a bowl until evenly coated.

  • 3

    Spread the chickpeas in a single layer on a baking sheet. Roast in the oven for 25-30 minutes, stirring once halfway through, until they are golden and slightly crispy.

  • 4

    While the chickpeas are roasting, prepare your eggs. Bring a small pot of water to a simmer, then gently add the eggs and cook for about 6-7 minutes for jammy, slightly runny yolks.

  • 5

    Remove the eggs from the boiling water and transfer them to an ice bath for a couple of minutes before peeling.

  • 6

    Plate a serving of roasted chickpeas and top with the jammy eggs. Garnish with an extra sprinkle of dried parsley or a grind of fresh black pepper if desired, and serve immediately.

Herb-Roasted Chickpeas with Jammy Eggs

This is an example of a meal that Solin would create to include in your personalized meal plan.

Herb-Roasted Chickpeas with Jammy Eggs

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chickpeas with Jammy Eggs

Enjoy a hearty, flavor-packed meal of crunchy herb-roasted chickpeas paired with perfectly jammy eggs. The dish balances tender, roasted legumes with runny, rich eggs, enhanced by aromatic garlic and parsley, offering a satisfying bite that works for any meal of the day.

NUTRITION

537kcal
Protein
34g
Fat
23.8g
Carbs
48.8g

SERVINGS

1 serving

INGREDIENTS

1 cup Chickpeas

1 teaspoon Olive Oil

3 Large Eggs

1/4 teaspoon Garlic Powder

1/2 teaspoon Dried Parsley

Pinch of Salt

Pinch of Black Pepper

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Rinse and drain the chickpeas, then pat them dry with paper towels.

  • 2

    Toss the chickpeas with olive oil, garlic powder, dried parsley, salt, and pepper in a bowl until evenly coated.

  • 3

    Spread the chickpeas in a single layer on a baking sheet. Roast in the oven for 25-30 minutes, stirring once halfway through, until they are golden and slightly crispy.

  • 4

    While the chickpeas are roasting, prepare your eggs. Bring a small pot of water to a simmer, then gently add the eggs and cook for about 6-7 minutes for jammy, slightly runny yolks.

  • 5

    Remove the eggs from the boiling water and transfer them to an ice bath for a couple of minutes before peeling.

  • 6

    Plate a serving of roasted chickpeas and top with the jammy eggs. Garnish with an extra sprinkle of dried parsley or a grind of fresh black pepper if desired, and serve immediately.