Spinach and Chickpea Bake

Course: Breakfast

Diet: Gluten Free, Low Calorie, Dairy Free, Vegetarian

Time: Max 45 min

Calories: 150 - 450 kcal

Type: meal plan recipes

Diet: gluten-free

Prep Time: 15

Cook Time: 20

Total Time: 35

Servings: people

Calories: 330kcal

Get Recipe Ingredients

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.
Save the water you press out for blending with the leaves in the next step. If using frozen spinach, save the water as it defrosts.
(and remember to keep some basil and parsley for garnish after)
Blend green leaves with the pressed out water until processed and smooth.
Preheat the oven to 400 F/200 celcius
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.
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.
Top with crumbled ricotta, chili flakes and green leaves to serve. Season with salt and pepper to taste