Chickpeas with poached eggs
- 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
- 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.