Indian chickpeas with poached eggs

Indian chickpeas with poached eggs

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(4 ratings)

Prep: 5 mins Cook: 10 mins

Easy

Serves 2

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

Nutrition and extra info

  • Healthy
  • Vegetarian

Nutrition: per serving

  • kcal412
  • fat20g
  • saturates4g
  • carbs27g
  • sugars8g
  • fibre10g
  • protein24g
  • salt0.3g
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Ingredients

  • 1 tbsp rapeseed oil
    Rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

  • 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
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • 1 tsp cumin, plus a little extra to serve (optional)
    Cumin

    Cumin

    q-min

    An aromatic spice native to eastern Mediteranean countries and Upper Egypt. This warm,…

  • 1 tsp coriander
  • ½ tsp turmeric
    Turmeric

    Turmeric

    term-er-ik

    Turmeric is a fragrant, bright golden-yellow root that is most commonly seen and used dried and…

  • 3 tomatoes, cut into wedges
    Tomato

    Tomato

    toe-mart-oh

    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 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
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

Method

  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.

  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.

  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.

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Comments (1)

emmajstroud's picture
5

This was delicious! Full of flavour and super simple to make. Followed the recipe exactly.

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