{"id":7080,"date":"2022-11-30T09:09:00","date_gmt":"2022-11-30T17:09:00","guid":{"rendered":"https:\/\/foodwithfeeling.com\/?p=7080"},"modified":"2024-09-04T19:16:43","modified_gmt":"2024-09-05T03:16:43","slug":"chickpea-and-kale-breakfast-skillet","status":"publish","type":"post","link":"https:\/\/foodwithfeeling.com\/chickpea-and-kale-breakfast-skillet\/","title":{"rendered":"Chickpea and Kale Breakfast Skillet"},"content":{"rendered":"\n

This Chickpea and Kale Breakfast Skillet<\/strong> is ridiculously easy to throw together and SO yummy. It’s light and yet surprisingly filling + packed with protein which is always a win in my book!<\/p>\n\n\n\n

\"Chickpea<\/a><\/figure><\/div>\n\n\n\n

This recipe is courtesy of a random magazine that I skimmed through while waiting FOREVER at a doctor’s appointment lately. I didn’t write the name of the magazine down. I didn’t write the recipe down. But I took a mental picture of chickpeas with what looked like kale and an egg on top. I made my own version of it and it’s AMAZING!<\/p>\n\n\n\n

I’ve tried it with various fresh herbs mixed in. Right now, it’s mostly basil since that’s the thing that I have in most abundance right now. Basil and mint. But, maybe mint would be weird in this dish? I also typically have it with an odd looking fried egg on top that’s slightly over cooked because for some completely inexplicable reason, I’m incapable of properly frying an egg. <<<I’m still working on that. So, the egg you see here is courtesy of my dear husband who is a master egg fryer (at least compared to me).<\/p>\n\n\n\n

Make this for breakfast ASAP! You can thank me after :)<\/p>\n\n\n\n

\"Chickpea<\/figure><\/div>\n\n\n\n

Quick note on the recipe: this recipe is extremely versatile! Start with the one can of chickpeas and the garlic. After that, you could add in lots of different spices (I want to try it out with some turmeric and paprika!!). You could also use any kind of greens that you want AND any kind of herbs. I plan to make this again tomorrow morning with rosemary because I’m 100% obsessed with rosemary.<\/p>\n\n\n\n

We’re going to keep things short and simple on this one because it’s a simple recipe! I hope you make it and absolutely love it!<\/p>\n\n\n

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