Braised greens with chickpeas and eggs

This nutritious vegetarian recipe provides 3½ serves of your 5-a-day and is a low-cost, yet filling dinner option for the family.

Serves: 4

Time to make: 50 mins

Hands-on time: 25 mins

Ingredients

More weights & measures

1 tablespoon olive oil
1 medium onion, thinly sliced
3 cloves garlic, crushed
2 teaspoons fresh thyme leaves
¼ teaspoon chilli flakes
6 cups sliced mixed mushrooms
2 cups thickly sliced cabbage
1 ½ cups fresh or frozen green beans, trimmed
1 bunch broccolini, halved lengthways, sliced diagonally, or 2 cups small broccoli florets
400g can no-added-salt chickpeagarbanzoXsgarbanzosX, rinsed and drained
1 reduced-salt vegetable stock cube, crumbled
4 eggs
cracked black pepper, to season
2 wholemeal Lebanese breads, warmed and halved, to serve

$AVER recipes were costed at $5 or below at the time of publication. We are mindful that seasonal and regional availability and price fluctuations occur - click here for healthy shopping tips for greater savings.

Instructions

Stay Awake

In a large deep frying pan, heat half the oil over medium. Gently fry onion for 5 minutes, or until softened. Add garlic, thyme, chilli and mushrooms. Cook, stirring, for 5–7 minutes or until mushrooms are softened. Remove from pan.
Heat remaining oil in same pan to medium-high. Cook cabbage, beans and broccolini, stirring for about 3–5 minutes, or until cabbage starts to wilt. Add chickpeas, stock and 1/2 cup water, and bring to the boil. Reduce heat and simmer, uncovered, for 5 minutes, or until greens are tender and the water has reduced slightly. Return the mushroom mixture to pan and stir.
Meanwhile, half-fill a medium frying pan with water and bring to a simmer. Crack 1 egg carefully into the pan. Cook for 3 minutes, or to your liking. Using a slotted spoon, transfer to a plate. Repeat with remaining eggs.
Divide greens, mushrooms and any broth among serving bowls. Top with eggs and season with pepper. Serve with warmed breads.

Variations

Make it vegan: Omit eggs and check stock and bread are vegan.

Nutrition Info (per serve)

Calories 367 cal

Kilojoules 1540 kJ

Protein 22 g

Total fat 11 g

Saturated fat 2 g

Carbohydrates 40 g

Sugar 12 g

Dietary fibre 15 g

Sodium 480 mg

Calcium 130 mg

Iron 4 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.