Name: Spicy Chickpea and Egg Curry Skillet
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.5 cup canned chickpeas; 0.5 cup liquid egg whites; 1 large egg; 0.5 cup tomato puree; 1 tsp olive oil; 0.25 cup diced yellow onion; 1 clove minced garlic; 1 tsp curry powder; 0.25 tsp red pepper flakes; 1 cup baby spinach; 0.25 tsp sea salt; 0.25 tsp black pepper

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

YOUR SOLIN GENERATED RECIPE

Spicy Chickpea and Egg Curry Skillet

Sautéed chickpeas and aromatics simmered in a spicy tomato-curry sauce, finished with a silky swirl of egg whites and a perfectly poached egg.

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NUTRITION

Protein

29.7g

Fat

12.3g

Carbs

39.1g

SERVINGS

1 serving

INGREDIENTS

0.5 cup canned chickpeas

0.5 cup liquid egg whites

1 large egg

0.5 cup tomato puree

1 tsp olive oil

0.25 cup diced yellow onion

1 clove minced garlic

1 tsp curry powder

0.25 tsp red pepper flakes

1 cup baby spinach

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

1
Heat olive oil in a small non-stick skillet over medium heat.
2
Add onion and sauté until translucent, then stir in garlic, curry powder, and red pepper flakes for 30 seconds.
3
Pour in tomato puree and chickpeas, simmering for 3-4 minutes until the sauce thickens slightly.
4
Stir in the baby spinach until just wilted.
5
Lower the heat and pour the liquid egg whites directly into the sauce, stirring gently for 1 minute until they create silky ribbons.
6
Create a small well in the center, crack the whole egg into it, cover the pan, and cook for 2-3 minutes until the white is set.
7
Season with sea salt and black pepper before serving hot from the skillet.