Creamy Chickpeas with Eggs and Prosciutto
Calories 468 (30% from fat)
Fat 16 gram
Saturated Fat 3.5 gram
Trans Fat 0 gram
Cholesterol 191 mg.
Sodium 1195 mg.
Carb. 54 gram
Fiber 13 gram
Sugar 9 gram
Sugar Alcohol 0 gram
Protein 28 gram
Ingredients
olive oil spray
2 garlic cloves (2 tsp.), minced
1 can low-sodium chickpeas (15.5 oz. can), drained and rinsed
1 Tbsp. tomato paste
1 tsp. paprika
1 cup fat free half and half
dash of kosher salt
dash of pepper
2 tsp. cornstarch
2 large whole eggs
dash of kosher salt
4 thin slices of prosciutto
OPTIONAL
1 tsp. rosemary
Eggs surrounded by these lightly spiced chickpeas make this a delicious dish to remember.
1. Heat a non-stick frying pan over medium heat. Once it’s hot, lightly coat pan with olive oil spray, then add the garlic. Cook while stirring until golden brown, about 2 minutes.
2. Stir in the chickpeas, tomato paste and paprika. Keep stirring until the chickpeas are coated, about 1 minute. Then stir in the half and half, salt, pepper, corn starch and bring to a simmer. Once it’s bubbling, cook for an additional 2 minutes.
3. Break eggs on top of the chickpea mixture. Cover and cook until the whites are set, but the yolks remain runny, between 2 and 3 minutes.
4. Take pan off the heat and drape prosciutto around the eggs. Sprinkle rosemary over the top and serve with flatbread.
Yield: 2 Servings
