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Creamy Chickpeas with Eggs and Prosciutto

Creamy Chickpeas with Eggs and ProsciuttoCreamy 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


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


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

Creamy Chickpeas with Eggs and Prosciutto Creamy Chickpeas with Eggs and Prosciutto

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