- 1 tbsp 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
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)
An aromatic spice native to eastern Mediteranean countries and Upper Egypt. This warm,…
- 1 tsp coriander
- ½ tsp turmeric
Turmeric is a fragrant, bright golden-yellow root that is most commonly seen and used dried and…
- 3 tomatoes, cut into wedges
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
The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
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.
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.
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.