By Your Bariatric Nutrition Team

Feeling a little “Bah-humbug” after some overindulgence during the holidays? Here is a great light meal to get you back on track to feeling jolly and healthy all year around.

Chickpeas, Eggs & Greens

This recipe is both light in calories and light on the post-holiday spending. The egg adds a silky creaminess to the dish.

6 eggs

Cooking spray

1 medium shallot , thinly sliced

2 garlic cloves chopped or thinly sliced

1 Fresno chile, seeded and thinly sliced

2 15oz. cans chickpeas rinsed and drained

2 ½ cups chicken stock or low-sodium broth

1 1b. of greens; such as spinach or mustard greens; trimmed and roughly chopped

Preheat oven to 350˚.  Pour 1 tbsp. water into 6 cups of a 12 cup muffin tin.  Crack an egg gently into each of the water-filled cups and season with salt & pepper.  Bake the eggs for 13 to 15 min. until the whites are just firm and the yolks are still runny.  Use a spoon immediately to transfer the eggs to a plate.

Spray a large skillet with cooking spray.  Add shallots, garlic and chile and cook over medium heat until softened.  Stir in chickpeas and stock and bring to a boil. Add greens and cook until just wilted.  Season with salt and pepper.  Ladle into 6 bowls and top with eggs.

Nutrition Information per serving:  Calories 120; Carbs 4g; Fat 5g; Protein 16g; Sodium 283mg; Sugar 3g