Skip to content
METRO LogoMETRO Logo
Sign inMetro Devonshire

Your Shopping Store

Enhance your shopping exprience by selecting a store to shop available products and current prices.

savings just for Moi!Enroll in
the program.

Sign inMetro Devonshire

Your Shopping Store

Enhance your shopping exprience by selecting a store to shop available products and current prices.

Important

For a better browsing experience, this site has been optimized for Chrome on your device.

Ok
Important!

Are you sure you want to empty your cart?

Moi Rewards is here! Join today and save!
Don't miss this! Get a 6-month subscription to unlimited delivery for $1.25 per week! Subscribe now.
Under Ontario law, you must be 19 years of age or over to purchase alcohol products. In submitting your order, you are representing yourself as being of legal drinking age in Ontario. In accordance with AGCO regulations, valid government photo ID will be requested upon pickup. If you are unable to verify your age by presenting valid identification at the time of pickup, all alcohol ordered will be removed from your order. Alcoholic products are available for pickup between 7am and 11pm.
Egg, chickpea and spinach casserole https://www.metro.ca/userfiles/image/recipes/casserole-oeufs-pois-chiches-12090.jpg PT05M PT07M PT12M
In a pan over medium heat, sauté the shallot and garlic with olive oil for 1 minute.Add the chickpeas and ground cumin and cook for another minute.Add the baby spinach and season well. Cook for one more minute. With a wooden spoon, create a circle with the spinach chickpea mixture, leaving a hole in the center. Crack the egg in the center.Cover the pan and cook for 3-4 minutes, until the white is solid but the yolk is still runny.Crumble de feta cheese and add a pinch of red pepper flakes.Transfer to a plate and serve with grilled bread.Source: Dash of Honey
1
0 0 0 0
1 tablespoon Olive oil 1/2 french shallot, sliced 1 garlic clove, sliced 1/2 teaspoon ground cumin 1 egg 1/2 cup Chickpeas (rinsed and drained) 1 cup baby spinach (packed) 2-3 tablespoons crumbled feta cheese 1 pinch of red pepper flakes (optional) grilled Bread to serve
Egg, chickpea and spinach casserole

Egg, chickpea and spinach casserole

Rate this recipe
0 Vote
1
Main course
0:05
Preparation
0:07
COOKING
0:12
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1 tablespoon
    Olive oil
  • 1/2
    french shallot, sliced
  • 1
    garlic clove, sliced
  • 1/2 teaspoon
    ground cumin
  • 1
    egg
  • 1/2 cup
    Chickpeas (rinsed and drained)
  • 1 cup
    baby spinach (packed)
  • 2-3 tablespoons
    crumbled feta cheese
  • 1
    pinch of red pepper flakes (optional)

  • grilled Bread to serve
Imprimer ma sélection

Preparation

In a pan over medium heat, sauté the shallot and garlic with olive oil for 1 minute.

Add the chickpeas and ground cumin and cook for another minute.

Add the baby spinach and season well. Cook for one more minute. With a wooden spoon, create a circle with the spinach chickpea mixture, leaving a hole in the center. Crack the egg in the center.

Cover the pan and cook for 3-4 minutes, until the white is solid but the yolk is still runny.

Crumble de feta cheese and add a pinch of red pepper flakes.

Transfer to a plate and serve with grilled bread.

Source: Dash of Honey

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

Reserve your timeslot now!

Sorry, our online services are not available for this postal code. Please try another postal code or visit us in store.

Sorry, we encountered a problem.

Please try again later.