Chickpea-licious (Meatless Monday)

I love the addition of an egg to pasta, salads and beans.  This recipe was inspired by Food and Wine Magazine.  I tried Justin Chapple's idea for poaching eggs in muffin tins here too.

Garbanzo Beans & Veggies with Egg

(Serves 2)

Rinse beans.  In a saucepan, cover with water and bring to a boil.  Boil 2 minutes.  Turn off heat.  Cover and soak for 2 hours.
1/4 cup dry garbanzo beans
2 cups water

Drain and rinse soaked beans.  Cover with water.  Bring to a boil.  Lower heat to medium high.  Cover and simmer for 1 1/2 hours.
Soaked beans, drained and rinsed
2 cups water

In a heated skillet, saute scallions, carrots and celery in olive oil for 3 minutes.
1/4 cup scallions, diced
1/4 cup carrots, peeled and diced
1/4 cup celery, diced
1 teaspoon olive oil.

Add garlic and squash along with another teaspoon of olive oil to the skillet.  Saute for 2 minutes.
2 garlic cloves, crushed
1/4 cup zucchini, diced
1/4 cup yellow squash, diced
1 teaspoon olive oil.

Start poached eggs here!

Stir sauteed vegetables into garbanzo beans.  Add vegetable broth.
1 1/2 cups low sodium vegetable broth.
Bring to a boil.

Stir spinach and grape tomatoes into bean veggie mix.  Cover and remove from heat. 
2 cups spinach, stems removed and chopped
12 grape tomatoes, halved


Place 2 tablespoons each in 2 greased muffin tins.  (I use an olive oil spray) Bake in preheated 350 F. oven for 12 minutes.
4 tablespoon water
2 eggs
Fresh ground pepper

Divide bean-veggie mix into 2 bowls.  Using a slotted spoon, add egg.

Enjoy your week!