Healthy Gallo Pinto
1 tbsp olive oil
1 clove garlic
1/2 teaspoon cumin seeds
1/2 tsp smoked paprika
1/2 can chickpeas (rinsed)
4 large eggs
1 cup cherry tomatos
1/4 bunch fresh herbs
1/4 cup green leaves
Cook the garlic and cumin in olive oil over a medium heat until fragrant.
Stir in the chickpeas, cooking for 5 minutes.
Meanwhile, make a salsa by quartering the tomato and mixing with the 1/2 lime juice and fresh herbs. Season with salt and pepper.
Finely slice the spring onions and add into the chickpeas along with the paprika, stir and cook for 2 more minutes.
Separately, whisk the egg, season well, and cook in a non-stick frypan over a low-medium heat for a few minutes (or to your liking).
Serve the crispy chickpeas with a few spinach or kale leaves, topped with egg and salsa.
Squeeze over remaining lime and enjoy.