Struggling with blood sugar dips? This Savory Chickpea and Veggie Medley with Eggs is a treasure trove of sustained energy! Packed with protein-rich chickpeas, colorful vegetables, and creamy yogurt sauce, this dish keeps you feeling satisfied and energized throughout the day.
Ingredients:
- For the Stew:
- 200 grams dried chickpeas, soaked overnight
- 1 onion, chopped
- Vegetable oil for cooking
- 3 cloves garlic, minced
- 1 carrot, chopped
- Ginger, minced (a small knob)
- 1 bell pepper, chopped (any color)
- 7 mushrooms, sliced
- 3 tomatoes, blanched and chopped
- Spring onions, chopped
- Fresh parsley, chopped
- Salt to taste
- Ground black pepper to taste
- Paprika to taste
- 150 grams grated cheese (cheddar, mozzarella, or your favorite)
- 250 grams yogurt (plain or Greek yogurt)
- Fresh dill, chopped
- Juice of 1/2 lemon
- For the Eggs:
- 3 eggs
- Olive oil for cooking
Instructions:
- Prep the Chickpeas: Rinse the soaked chickpeas and cook them in boiling water for about an hour, or until tender. You can also use canned chickpeas for a quicker option.
- Sautéing the Base: Heat vegetable oil in a large pot over medium heat. Add the chopped onion and cook for 3-5 minutes until softened and translucent. Add the minced garlic and ginger, and cook for an additional 2 minutes.
- Veggie Bonanza: Add the chopped carrot, bell pepper, and sliced mushrooms to the pot. Sauté for another 5 minutes, or until tender-crisp.
- Tomatoes and Chickpeas: Add the blanched and chopped tomatoes to the pot. Simmer for 10 minutes, stirring occasionally. Then, add the cooked chickpeas to the vegetable mixture.
- Seasoning Savvy: Season the stew with salt, ground black pepper, and paprika to taste.
- Fresh Herbs: Toss in the chopped fresh parsley and spring onions for a burst of freshness.
- Eggcellent Addition: In a separate bowl, whisk the eggs. Heat olive oil in a pan and scramble the eggs until cooked through. Set aside.
- Yogurt Sauce Time: In a bowl, combine the yogurt with chopped fresh dill and the juice of 1/2 lemon. Season with a pinch of salt and stir well.
- Finishing Touches: Add the cooked scrambled eggs back to the stew pot and stir to combine. Stir in the grated cheese and cook until melted and incorporated.
- Serve and Enjoy: Serve the hearty chickpea and veggie stew hot, with a dollop of the creamy yogurt sauce on the side.
More Information:
This Savory Chickpea and Veggie Medley with Eggs is more than just delicious, it’s also:
- Nutrient-Rich: Chickpeas are a great source of protein and fiber, helping you feel full and energized for longer.
- Customizable: Feel free to add your favorite vegetables like broccoli, zucchini, or spinach.
- Dietary Options: This recipe is naturally gluten-free and vegetarian. You can make it vegan by using a vegan cheese alternative and omitting the yogurt sauce.
Conclusion:
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This Savory Chickpea and Veggie Medley with Eggs is a delicious and satisfying meal that keeps your blood sugar levels stable and provides your body with sustained energy. So ditch the processed snacks and give this recipe a try! You won’t be disappointed.