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Indian chickpeas with poached eggs

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

  • Prep: 5 mins
    Cook: 10 mins
  • Serves 2
  • Easy
  • Serves 2
  • Easy
  • Calories 412
  • Carbohydrates 27
  • Saturated Fat 4
  • Sugar 8
  • Protein 24
  • Fat 20
  • Fibre 10
  • Salt 0.3

Nutrition per serving

  • Calories 412
  • Carbohydrates 27
  • Saturated Fat 4
  • Sugar 8
  • Protein 24
  • Fat 20
  • Fibre 10
  • Salt 0.3

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
  • ? pack coriander, chopped
  • 400g can chickpeas in water, drained but liquid reserved
  • ½ tsp reduced-salt bouillon powder (we used Marigold)
  • 4 large eggs

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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