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Spinach and Chickpea Bake is ready in the pan with tablespoon that is on the white towel and white table with a small plate of greens | Hurry The Food Up

Spinach and Chickpea Bake

Course: Breakfast
Time: Max 30 min
Calories: 150 - 450 kcal
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 2 people
Calories: 330kcal
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  • 4 oz spinach
  • ½ cup parsley, fresh
  • ½ cup basil, fresh
  • ½ cup water
  • 1 tsp olive oil
  • ½ red onion (diced)
  • 1 clove garlic (minced)
  • 1 ⅓ cup chickpeas (canned or cooked)
  • 1 ½ tsp lemon juice
  • ¼ tsp cumin, ground
  • ¼ tsp nutmeg
  • ¼ tsp paprika
  • 4 eggs
  • ¼ cup ricotta cheese (crumbled)
  • Salt and pepper to taste
  • Paprika (garnish)
  • Jalapeño (sliced, garnish)
  • Basil, fresh (garnish)
  • Parsley, fresh (garnish)


  • Blanch leaves (only do this step if the spinach is fresh and unfrozen): Prepare a small pot of salted boiling water and a bowl with ice water. Add the spinach, parsley and basil to the boiling water and blanch for 15-20 seconds. Immediately sieve and place on the ice water until the leaves have completely cooled. Separate water from leaves, press the leaves against the sieve to release all of the absorbed water.
    4 oz spinach, ½ cup parsley, fresh, ½ cup water, ½ cup basil, fresh
  • Blend green leaves with water until processed and smooth.
  • Preheat the oven to 400 F.
  • In a medium cast iron pan or oven proof pan heat the olive oil over medium-low heat. Add the diced onion and minced garlic. Cook until it begins to brown on the edges. Take off the heat and add chickpeas, spinach green juice, lemon juice, cumin, paprika, nutmeg and salt and pepper to taste. Mix until combined.
    1 tsp olive oil, ½ red onion, 1 clove garlic, 1 ⅓ cup chickpeas, 1 ½ tsp lemon juice, ¼ tsp cumin, ground, ¼ tsp nutmeg, ¼ tsp paprika, Salt and pepper to taste
  • Use a spoon to create 4 small wells; crack an egg into each well. Sprinkle them with salt, black pepper and paprika. Bake until eggs are just set, about 10 minutes.
    4 eggs, Salt and pepper to taste, ¼ tsp paprika
  • Top with crumbled ricotta, chili flakes and green leaves to serve.
    ¼ cup ricotta cheese, Paprika, Jalapeño, Basil, fresh, Parsley, fresh


Calories: 330kcal | Carbohydrates: 23g | Protein: 23g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 343mg | Sodium: 513mg | Potassium: 789mg | Fiber: 7g | Sugar: 2g | Vitamin A: 7653IU | Vitamin C: 41mg | Calcium: 253mg | Iron: 6mg