Name: Indian chickpeas with poached eggs
Prep time: 5 min
Cook time: 5 min
Yield: 2
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 -

Recipe information

Cooking:

5 min.

Servings per container:

Source:

More details

Ingredients for - Indian chickpeas with poached eggs

1. 1 tbsp rapeseed oil -

2. 2 garlic cloves, chopped -

3. 1 yellow pepper, deseeded and diced -

4. ½ - 1 red chilli, deseeded and chopped -

5. ½ bunch spring onions (about 5), tops and whites sliced but kept separate -

6. 1 tsp cumin, plus a little extra to serve (optional) -

7. 1 tsp coriander -

8. ½ tsp turmeric -

9. 3 tomatoes, cut into wedges -

10. ⅓ pack coriander, chopped -

11. 400g can chickpeas in water, drained but liquid reserved -

12. ½ tsp reduced-salt bouillon powder (we used Marigold) -

13. 4 large eggs -

How to cook deliciously - Indian chickpeas with poached eggs

1. Stage

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.

2. Stage

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.

3. Stage

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.