This dish is a beautiful symphony of bold flavours and nutritious ingredients, creating a meal that’s both comforting and exciting. It’s a versatile meal that’s perfect for any time of day, whether it’s a nutritious breakfast, a quick lunch or a delicious dinner.
Ingredients:
- 1 tablespoon of rapeseed oil
- 2 cloves of garlic, chopped
- 1 yellow pepper, seeded and chopped
- ½ – 1 red chilli pepper, seeded and chopped
- ½ bunch spring onions (about 5), tops and whites sliced but kept separate
- 1 tsp cumin, plus a little extra for serving (optional)
- 1 tsp coriander
- ½ tsp turmeric
- 3 tomatoes, sliced
- ⅓ packet coriander, chopped
- 400g tin chickpeas in water, drained but reserving the liquid
- ½ tsp reduced salt stock powder
- 4 large eggs
Method:
Heat the oil in a non-stick frying pan, add the garlic, pepper, chilli and spring onion whites and fry over a medium heat for 5 minutes.
Add the spices, tomatoes, most of the coriander and chickpeas to the frying pan and cook for 1-2 minutes.
Stir in the stock powder and enough liquid from the chickpeas to moisten everything, and leave to simmer gently.
Meanwhile, bring a large pan of water to the boil for the eggs.
Poach the eggs for 2 minutes, then remove with a slotted spoon.
Stir the spring onion tops into the chickpeas, then gently mash some of the chickpeas with a fork or potato masher.
Spoon the chickpea mixture onto plates, sprinkle with the reserved coriander and top with the poached eggs.
Serve with an extra sprinkle of cumin if you like.
