This is another recipe where you can use the leftover vegetables in your refrigerator. If you don't have one of the vegetables I mention substitute another or add more of another one.
1 can Chickpeas, rinsed and drained
1 14 oz can of crushed tomatoes
1/2 yellow squash or zucchini
4 mushrooms, sliced
small handful of spinach, chopped
1 tsp olive oil
1/2 tsp crushed red pepper
Add the olive oil to a pan on medium heat. When it shimmers add the squash, mushrooms. Cook until the squash starts to softens. Add the chickpeas and cook for a minute. Then add the tomatoes, red pepper and spinach.
For the poached egg put 1 cup of water in a 2 cup microwavable measuring cup. Crack 1 egg into the water. The egg should sink, but not settle to the bottom. Microwave for 1 minute to 1 1/2 minutes. The egg should take on a white color all over. Take egg out with slotted spoon and drain. Place egg on top of plated chickpeas. If the eggs are going to sit for a few minutes you may want to dip them in cold water to stop the cooking. Repeat with other egg.