Smoky Chickpeas with Asparagus and Eggs


Before Ellie, I used to eat a lot of eggs. Scrambled, fried and poached, they’ve always been a go-to weeknight meal of mine. Even though she likes them as much as I do, I’d sort of forgotten how lovely they are for dinner. So, one evening, I decided to rework a Smitten Kitchen recipe using some new components and an egg. Asparagus was strewn across lemony yogurt, while smoky chickpeas and creamy yolks added depth. It tasted like spring, and I had two servings.


Now, don’t be fooled by the four components or complex flavors, because this dinner is dead simple to make. I know it looks and sounds super fancy, but rest assured, it’s not.


The whole thing takes about 30 minutes to make from start to finish – and yes, my toddler loved it. (Don’t kill me.)

Whether you’re making dinner for your family or enjoying a quiet evening on your own, make this soon. You won’t be disappointed.

Smoky Chickpeas with Asparagus and Eggs
Serves 2

15 oz. can chickpeas
1/4 tsp. smoked paprika
1/4 tsp. garlic powder
1/4 tsp. onion powder
3 tbsp. and 1 tsp. extra virgin olive oil, divided.
1/4 c. Greek yogurt
1 tsp. lemon juice
2 eggs
1 bunch asparagus
Salt and pepper to taste

Preheat the oven to 425 F. Line a baking sheet with foil. Then, rinse the chickpeas and dry them thoroughly. In a separate bowl, whisk together the spices with salt and pepper. Toss the chickpeas in the spice mixture along with 1 tbsp. extra virgin olive oil. Spread them onto the lined baking sheet. When the oven is ready, roast for 20 minutes.

While the chickpeas are working, whisk together 1/4 c. Greek yogurt with 1 tbsp. extra virgin olive oil, lemon juice, salt and pepper to taste. Adjust as needed. Then, set aside.

Now, snap the ends off the asparagus. Place them on a baking sheet. Toss with 1 tbsp. olive oil and salt and pepper.

When the chickpeas have roasted 10 minutes, give them a shake and add the asparagus to the oven.

Now, heat a non-stick skillet over medium heat and add 1 tsp. of extra virgin olive oil. Add in two cracked eggs. Sprinkle each with a little salt and freshly cracked black pepper. Cook for about 6 minutes or until the white is set and the yolk is still runny.

To plate the dish, paint a bit of yogurt on to the plate. Then, add some asparagus. Sprinkle with roasted chickpeas and layer an egg on top. Enjoy!