Spiced Chickpeas, Spinach, Scrambled Eggs & Feta

Serves 2 - Gluten free

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Ingredients

• 1 x 400g can chickpeas

• 1 x 400g chopped tomato sauce

• 1 small onion, finely chopped

• 1 clove of garlic, grated

• 1/2 tsp smoked paprika

• 1/2 tsp cumin

• 4 free range medium eggs

• 100g feta cheese

• 2 handful washed baby spinach

• coconut or olive oil

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Prepare the spiced chickpeas. Add 1 tbsp of oil to a pan over medium heat, mix in the chopped onion. Cook for 5 minutes to soften (you can add a drop of water so it doesn’t burn).

Add the spices and lower the heat to minimum, cook for 2 minutes whilst stirring so that it doesn’t catch. Add the garlic and the tomato sauce. Mix well and bring to a simmer.

Add the chickpeas together with their cooking water, season with salt and cook over a low heat for about 20 minutes.

Heat a non stick pan over a medium heat, whisk the eggs in a bowl and add them to the pan. Reduce the heat and gently stir with a spatula so that the egg doesn’t stick to the bottom of the pan. Once cooked and creamy remove from the heat and season well.

Divide the spiced chickpeas in two serving plates, place the baby spinach onto the chickpeas, they will wilt slightly with the heat.

Add the scrambled eggs, some crumbled feta and fresh herbs.

Enjoy!