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🍽️ Pan with Chickpeas, Vegetables and Eggs

369 kcal · 30 min · 4 servings

Ingredients

• 4 Eggs
• 100 g White bread (2 slices)
• 2 tbsp Olive oil
• 1 Onion
• 1 Garlic clove
• 2 red bell peppers
• 400 g Chickpeas (drained weight; can)
• 100 g green pitted olives
• 150 ml Vegetable broth
• Salt
• Pepper
• 3 tbsp Lemon juice

Instructions

1. 1. Prick the eggs lightly at the blunt end with a needle.
2. 2. Place the eggs in boiling water.
3. 3. Cook the eggs for 5 to 6 minutes until they are soft-boiled.
4. 4. Remove the eggs from the water and cool them under cold water.
5. 5. Cut the bread into small cubes.
6. 6. Heat 1 tablespoon of oil in a pan.
7. 7. Toast the bread cubes until crispy over high heat for 2 to 3 minutes.
8. 8. Remove the toasted bread cubes from the pan and set them aside.
9. 9. Peel the onion and the garlic.
10. 10. Chop the onion and garlic finely.
11. 11. Wash the bell peppers.
12. 12. Halve the bell peppers and remove the seeds.
13. 13. Cut the bell peppers into small cubes.
14. 14. Heat the remaining oil in a pan.
15. 15. Fry the onion, garlic, and pepper cubes over medium heat for 4 to 5 minutes.
16. 16. Rinse the chickpeas under cold water.
17. 17. Drain the chickpeas.
18. 18. Finely chop the olives.
19. 19. Add the chickpeas and olives to the pan.
20. 20. Pour in the broth.
21. 21. Simmer the mixture over low heat for approx. 10 minutes.
22. 22. Peel the boiled eggs.
23. 23. Halve the peeled eggs.
24. 24. Season the chickpea mixture with salt, pepper, and lemon juice.
25. 25. Fold in the toasted bread cubes.
26. 26. Divide the mixture among 4 plates.
27. 27. Place the egg halves on the plates.

Nutrition per serving

• kcal: 369
• Protein: 18 g · Fett/Fat: 17 g · Carbs: 35 g