Egg’s On A Chickpea Bed

Great post-workout meal to replenish your carbs after a strenuous workout.  Although chickpeas are often considered as an additional source of protein, they do consist of predominately carbohydrates, so is best to avoid them at breakfast time or pre-training if you are looking to drop body fat.

Chickpeas are good sources of fiber, iron, phosphorus, zinc, potassium, magnesium, folate, thiamine, riboflavin and vitamin B-6. They may also limit increases in blood sugar levels after meals due to their high levels of dietary fiber, so tuck in to this meal and enjoy.

Serves 2 / calories per meal = 303 cals

Macros per serving:

  • FAT – 13g
  • CARBS – 24g
  • PROTEIN – 21g

Ingredients:

  • 4 eggs
  • 200g baby spinach
  • 1 tin chickpeas
  • 2 teaspoons lemon zest
  • Lemon juice
  • Salt and Pepper
  • 1 tsp butter
  • 1 tbsp of vinegar

How to prepare:

  1. Bring a shallow pan of water to the boil and add vinegar to help keep the eggs together. Once the water is boiling, turn the heat down, wait for the bubbles to subside and slowly tip in the eggs one by one using a ramekin. Turn the heat back up as you go as the eggs will drop the temperature of the water. Simmer for around 3 mins for a soft middle.
  2. Meanwhile heat the butter in a medium pan and sauté the spinach along with a pinch of salt and pepper until wilted, about 1 minute.
  3. Add chickpeas and lemon zest and mash the chickpeas with a fork mixing with the spinach, squeeze over the lemon juice and serve the mixture immediately with the poached eggs on top.

Enjoy.

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