Olive Oil Baked Chickpeas with Eggs, Spinach and Sumac

Course: Appetizers / Snacks, Breakfasts, Entrees
Difficulty: Easy
Pulse Type: Chickpeas
Specialty Diet: Gluten Free
Prep Time: 5 minutes
Cook Time: 8 minutes
Total Time: 13 minutes
Servings: 2 servings


  • 1 15 oz can chickpeas rinsed and drained; or 1 cup cooked
  • 1 handful spinach coarsely chopped
  • 1 tsp sumac (optional)
  • 1/4 tsp paprika
  • 1/4 tsp salt sea
  • pepper black
  • 1/4 cup olive oil extra virgin
  • 2 large eggs

Optional Toppings:

  • sumac additional
  • green onions sliced
  • avocado sliced
  • spoonful harissa paste or pesto or another sauce of your choice


  1. Pre-heat the oven to 425ºF
  2. Place the chickpeas and spinach into a small baking dish, add the sumac (if using), paprika, salt, pepper and olive oil. Place in the oven for 5 minutes. Remove, and carefully crack the two eggs over the chickpeas and return to the oven. Bake for another 5-8 minutes. Check it at 5 minutes, and if the eggs are too jiggly and not cooked, return for another 2-3. You want the whites to be cooked, but the yolk to be a little runny. Serve right away, and top with any additional toppings you like.