Chickpea, Egg and Kale Tray Bake – an all on one tray simple protein-rich meal that you can enjoy for any meal of the day.
250g (9oz) tinned chickpeas, drained
1/2 red pepper, diced
2 tbs of tomato paste
1/4 cup (60ml) of water
1 tbs of maple syrup – 2 syns
2 tsp of paprika
1/2 tsp of oregano
1/2 tsp of onion powder
120g of low-calorie? wholemeal bread – 4 slices, sliced into triangles (2xHEb)
4 cups of chopped kale, hard stems removed
2 spring onions, sliced
salt and black pepper
cooking oil spray
Preheat oven to 200c/400f (gas mark 6)
Line a large baking sheet with parchment paper.
Add the chickpeas to a bowl with the tomato paste, water, maple syrup, paprika, oregano and onion powder, Mix till all combined.
Scatter the bread triangles onto the parchment lined tray and spray over the top with cooking oil spray.
Spoon the chickpea mixture onto clear areas of the tray.
Scatter the chopped red pepper onto the top of the chickpeas.
Place in the oven and bake for 10 mins.
Remove tray, flip over slices of toast.
Crack the eggs onto the tray (you may need to clear a big enough space for each egg)
Then spread the chopped kale out on the tray evenly and scatter with the spring onion
Spray over the top of the kale and toast again with cooking oil spray.
Place back in the oven and bake for 10 minutes, or until eggs are cooked to you liking.
Season well with salt and black pepper.
Serve and enjoy!!