Chickpea, Tomato & Egg Bake
In North Africa, eggs are often baked on top of vegetable stews to make a more complete meal. This protein rich Chickpea, Tomato & Egg Bake dish is an extension of this tradition, and makes for a perfect, nourishing inexpensive meal. The beauty of it is, the chickpea base can be made ahead of time and baked as needed. Couldn't be easier.
Ingredients
Instructions
Preheat oven to 375 degrees Fahrenheit.
Sauté onion and garlic until soft, about 5 minutes. Set aside.
In a medium bowl, mix chopped tomato and chickpeas. Add onions and season with salt and pepper.
On a sheet tray line 12, 3 inch ramekin dishes. Spoon the chickpea mixture evenly into all ramekin dishes, leaving a little room at the top of each. You can also use a lined muffin tin.
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