Curried Chick Peas in Tomato Sauce

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Have you ever had one of those days where time got away from you and you just didn’t get it all done? Suddenly you realized it’s dinnertime and you 1) didn’t have anything planned, 2) had already used up your grilled chicken from the fridge, and worst of all 3) hadn’t had time to make it to the grocery store that day. I found myself in that situation the other evening.

Yes, hard to believe. It happens even to those of us who meticulously plan meals out ahead of time. When this happens, I head to the pantry to figure out what I do have that can be thrown together. Funny how some of this last minute catastrophes actually turn out pretty well in the end. This meal came together very fast so that I didn’t have to resort to calling the pizza guy or face planting in the peanut butter jar to keep from dropping from hunger.

Curried Chick Peas in Tomato Sauce Curried Chick Peas

  • 1 Tbsp olive oil
  • 1/2 cup onion, chopped
  • 1 tsp garlic, minced
  • 1 Tbsp curry powder
  • 1 14-15oz can petite diced tomatoes, undrained
  • 1 15 oz can chick peas, drained and rinsed
  • 2 cups raw spinach
  • 4 eggs

Heat a skillet over medium heat and add the olive oil. Swirl pan to coat and add the onions and garlic. Saute for 4 – 5 minutes until the onion softens. Sprinkle the curry powder over top of the onion mixture and cook for about 1 minute until the spices are fragrant.

Add the tomatoes with juice and stir to combine. Bring to a slight boil and add the chick peas. Cook for about 5 minutes and add the spinach. Stir a little bit and cook until the spinach is wilted. Remove from heat. Spray another skillet with non-stick spray and heat over medium heat.

Crack the eggs into the skillet and cook to desired doneness. Flip halfway through. When the eggs are done, divide the chick pea mixture in bowls and top each with an egg. Makes 4 servings at approximately 232 calories each – 13g protein, 26g carbs, and 8g fat.

I love this recipe for its simplicity and the fact that it uses ingredients that are pretty standard. I almost always have a spare can of chick peas and tomatoes on hand. If you don’t have curry powder, get creative and use a spice that you do have. This dish is pretty flavor forgiving so you can use lemon pepper, poultry seasoning, taco seasoning. Start with a dash of whatever you plan to use and add more if needed.

Do you have a go to dish for dinner emergencies?

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