Name: Indian chickpeas with poached eggs
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2
Cuisine: Indian
Ingredients: 1 tbsp rapeseed oil; 2 garlic cloves chopped; 1 yellow pepper deseeded and diced; ½ - 1 red chilli deseeded and chopped; ½ bunch spring onions (about 5), tops and whites sliced but kept separate; 1 tsp cumin plus a little extra to serve (optional); 1 tsp coriander; ½ tsp turmeric; 3 tomatoes cut into wedges; ⅓ pack coriander chopped; 400g can chickpeas in water drained but liquid reserved; ½ tsp reduced-salt bouillon powder (we used Marigold); 4 large eggs

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Indian chickpeas with poached eggs

Indian chickpeas with poached eggs

Good Food team

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Serves 2

Easy

Prep: 5 mins

Cook: 10 mins

A star rating of 4.7 out of 5.124 ratingsRate

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This quick, fibre-rich veggie supper is filling and good for you too. Chickpeas are a great source of manganese, which is essential for healthy bone structure

Healthy

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

1 tbsp rapeseed oil
2 garlic cloves

chopped
1 yellow pepper

deseeded and diced
½ - 1 red chilli

deseeded and chopped
½ bunch spring onions

(about 5), tops and whites sliced but kept separate
1 tsp cumin

plus a little extra to serve (optional)
1 tsp coriander
½ tsp turmeric
3 tomatoes

cut into wedges
⅓ pack coriander

chopped
400g can chickpeas in water

drained but liquid reserved
½ tsp reduced-salt bouillon powder

(we used Marigold)
4 large eggs

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Nutrition: per serving

kcal412

low
fat20g
saturates4g
carbs27g
sugars8g
fibre10g
protein24g
salt0.3g

Method

step 1

Heat the oil in a non-stick sauté pan, add the garlic, pepper, chilli and the whites from the spring onions, and fry for 5 mins over a medium-high heat. Meanwhile, put a large pan of water on to boil.
step 2

Add the spices, tomatoes, most of the coriander and the chickpeas to the sauté pan and cook for 1-2 mins more. Stir in the bouillon powder and enough liquid from the chickpeas to moisten everything, and leave to simmer gently.
step 3

Once the water is at a rolling boil, crack in your eggs and poach for 2 mins, then remove with a slotted spoon. Stir the spring onion tops into the chickpeas, then very lightly crush a few of the chickpeas with a fork or potato masher. Spoon the chickpea mixture onto plates, scatter with the reserved coriander and top with the eggs. Serve with an extra sprinkle of cumin, if you like.

Recipe from Good Food magazine, June 2016

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A star rating of 4.7 out of 5.124 ratings

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