israeli

Hawaij Spiced Chickpea and Tomato Stew with Soft Boiled Egg

This simmered dish pairs cooked chickpeas, drained with hawaij spice blend, egg and crushed tomatoes. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

Easy

Balanced High satiety Vegetarian Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

32 g Protein

90 g Carbohydrates

25 g Fat

25 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

220g cooked chickpeas, drained 361 kcal
240g crushed tomatoes 77 kcal
90g onion, diced 36 kcal
12g olive oil 106 kcal
6g garlic, minced 9 kcal
1.25 tsp (3g) hawaij spice blend 9 kcal
50g egg 72 kcal
10g fresh cilantro, chopped 4 kcal
2g salt 0 kcal
0.5 tsp (1g) black pepper 3 kcal
120g water 0 kcal

Cooking instructions

onionolive oil
Heat olive oil in a small pot over medium heat. Saute onion 5-6 minutes until soft.
garlichawaij spice blend
Add garlic and hawaij spice; stir 30 seconds until fragrant.
crushed tomatoeswater
Stir in crushed tomatoes and water; simmer 10 minutes to thicken slightly.
cooked chickpeassalt
Add chickpeas and salt; simmer 8-10 minutes to heat through and meld flavors.
eggwater
Meanwhile, soft boil the egg: simmer in water 6 1/2 minutes, then chill and peel.
eggfresh cilantrosaltblack pepper
Taste stew and adjust salt and pepper. Serve in a bowl topped with the soft boiled egg and cilantro.