Chickpeas with poached eggs

Ingredients

• 1 tbsp 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 chickpeas soaked overnight; drained but liquid reserved
• ½ tsp reduced-salt bouillon powder or Marigold
• 4 large eggs

Method

• 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 2-3 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.