Skip to content 
This recipe is right on track with my previous post about prepping food for the week. It was so quick to prepare, I had all the ingredients on hand and it tasted delicious! Plus, it’s pretty budget friendly costing under $1.50 per serving! All I had to do was heat the sweet potatoes I baked on Sunday, throw a can of chickpeas in a skillet with kale and fry an egg, taking 15 minutes tops to prepare!
I made a vegan version by omitting the fried egg. Another option would be to eat the chickpeas and kale over a bowl of quinoa instead of baked sweet potato…or simply eating them alone! I found the chickpea recipe on this wonderful blog using spinach instead of kale…this recipe is very versatile! I will definitely be adding this recipe to my quick “go-to” meal list!
Smokey Chickpeas and Kale over Baked Sweet Potatoes
Ingredients
- 1 can chickpeas rinsed and drained
- 3 cups greens kale, spinach, chard, etc…, washed and chopped
- a few gluggs of extra virgin olive oil
- 1 tablespoon paprika
- sea salt and pepper to taste
- fresh lemon slice
- 2 baked sweet potatoes
- here is a link on how to bake sweet potatoes
- 2 fried eggs optional
Instructions
- In a large skillet heat olive oil over medium high heat. Add chickpeas, paprika and sea salt and pepper.
- Cook until chickpeas become slightly crispy, about 3-5 minutes.
- Add kale and cook until wilted.
- Squeeze with fresh lemon and serve warm over a baked sweet potato with the option to top with a fried egg.
- Enjoy 🙂
Nutrition
- Halloween Jokes For The Whole Family - 30 October 2024
- Vegan High-Protein Snacks: 10 Delicious Fuel Ideas for Your Day - 28 October 2024
- Eating Dates During Pregnancy Might Be the Sweetest Thing You Can Do for Yourself - 26 October 2024
