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Spinach Chickpea Egg Nest

2016 is The International Year of Pulses, and this week we’re celebrating with this mouthwatering Spinach Chickpea Egg Nest. In case you’ve missed our other posts about pulses, pulses are a family of legumes that includes lentils, beans, dry peas and chickpeas. They are a rich source of plant-based proteins and amino acids for people around the world, and can be incorporated into meals in so many fun and creative ways. Along with protein, pulses are rich in fiber, vitamins and minerals like folate, iron, and potassium. Just one cup of cooked pulses gives you over half of the fiber you need for an entire day! They are rich in soluble and insoluble fiber, both of which offer endless health benefits ranging from weight management to improved digestion.


The month we’re featuring chickpeas! This powerful pulse is rich in fiber and complex carbohydrates, and low in fat and calories. Chickpeas can be incorporated creatively into so many recipes- just last month, we featured a Chickpea Gazpacho recipe! 

The great thing about pulses is that they are easily accessible to communities in different parts of the world because of their affordability. They are also amazing for our environment- pulses use only a fraction of the water other protein sources use. They enrich our soil, which results in crops with improved nutrient profiles. With all of that being said, let’s get to this recipe! It’s incredibly easy to whip up, and consists of throwing all ingredients into a skillet. Before you know it, you’ll have a satisfying dish that can be enjoyed for breakfast or even dinner. 

Spinach Chickpea Egg Nest
Serves 2
  1. 1 tablespoon olive oil
  2. 1/4 onion, chopped
  3. 2 cloves garlic, minced
  4. 2 cups spinach
  5. 1/2 cup cooked chickpeas
  6. 1/2 cup tomato sauce
  7. 2 eggs
  8. Salt & pepper to taste
  1. On a pan or skillet, heat the olive oil and add the onion and garlic. Sauté for 1 minute over low-medium heat
  2. Then add the spinach, and sauté with the onion and garlic until it wilts- about 1 minute
  3. Add the chickpeas and tomato sauce to the pan, and cook together for 3 minutes over low-medium heat, with the lid on
  4. Next you'll crack your eggs and allow them to cook without the lid for 5-6 minutes or until the desired doneness is reached
  5. Enjoy with salt and pepper, to taste
Food Heaven Made Easy
img_6055Are you a pulse fan? Let us know in the comments below what your favorite pulses are. If you try this recipe, be sure to share how it turned out for you. You can learn more about pulses and take the Pulse Pledge. Xo

img_6065 This post was created in collaboration with USAPulses & PulseCanada

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9 Comments on Spinach Chickpea Egg Nest

  1. Miss P
    September 20, 2016 at 1:55 pm (7 months ago)

    This recipe looks yummy. I can’t wait to cook it for myself.
    Thanks for all the delicious recipes.
    PS: On the ingredients, din you mean garlic, minced?

    • Miss P
      September 20, 2016 at 1:56 pm (7 months ago)


    • Wendy
      September 21, 2016 at 4:52 pm (7 months ago)

      LOL yes not mined! hahaha just fixed! thanks

  2. Neena Sharma
    October 7, 2016 at 11:15 am (7 months ago)

    This receipe looks too yummy. I love to eat eggs but I dont belive this is also a wonderful dish of egg.

  3. Sabrina
    October 17, 2016 at 9:32 pm (6 months ago)

    I used frozen spinach rather than fresh spinach, so I don’t know if it’s impacting my results. I aim at half of what the recipe calls for spinach and I still make a lot. Do you recommend a cast iron pan, it takes me 10min. to cook the eggs how I like? Does this remove nutrients from the spinach? The taste is wonderful for something healthy. Thanks! I imagine more spices could be added if desired like curry powder.

    • Wendy
      October 19, 2016 at 4:37 pm (6 months ago)

      Cast iron pan will not remove nutrients! When cooking with any citrus foods (lemon, lime, etc) it will actually help to boost the iron content of your meals

      • Sabrina
        October 19, 2016 at 4:49 pm (6 months ago)

        I just used a typical metal pan, is that bad? Also, I like this recipe for how full I feel after I eat. When trying to eat healthy at first, I went too extreme. I was so hungry I easily went back to bad habits. Concerning the spinach: if I cook it longer than the directions to have eggs cooked the way I like, will it remove nutrients from the spinach? I don’t really understand the science part, bare with me.


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