NUTRITION

SERVINGS

INGREDIENTS

1 cup canned chickpeas (drained)

1 small sweet potato, cubed

1 cup broccoli florets

2 large eggs

1 tbsp lemon juice

1 tsp olive oil

2 tsp mixed dried herbs (thyme & rosemary)

Salt & pepper to taste

PREPARATION

• 1

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

• 2

  In a bowl, toss the chickpeas with olive oil, lemon juice, dried herbs, salt, and pepper until evenly coated.

• 3

  Spread the seasoned chickpeas on a baking sheet and roast in the oven for about 25-30 minutes, stirring halfway, until they are crisp and golden.

• 4

  While the chickpeas roast, peel and cube the sweet potato into small, even pieces. Toss with a little olive oil, salt, and pepper, and spread on another baking sheet alongside the broccoli florets.

• 5

  Roast the sweet potato and broccoli in the oven for about 20-25 minutes, or until tender and slightly caramelized.

• 6

  Bring a small pot of water to a gentle simmer and poach the eggs until the whites are set but the yolks remain runny, about 3-4 minutes. Alternatively, you can prepare them sunny-side up if you prefer.

• 7

  Assemble your plate by layering the roasted chickpeas, sweet potato cubes, and broccoli. Top with the poached eggs and add an extra drizzle of lemon juice if desired.

• 8

  Serve immediately, enjoying the contrast of crispy chickpeas with tender vegetables and the rich, savory eggs.