Indian chickpeas with poached...Indian chickpeas with poached eggs

Indian chickpeas with poached eggs is a main course that serves 2. For $2.1 per serving, this recipe covers 35% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 25g of protein, 21g of fat, and a total of 448 calories. Head to the store and pick up rapeseed oil, chickpeas in water, tomatoes, and a few other things to make it today. From preparation to the plate, this recipe takes around 15 minutes. 2 people were glad they tried this recipe. Only a few people really liked this Indian dish. It is brought to you by BBC Good Food. It is a good option if you're following a gluten free and dairy free diet. Taking all factors into account, this recipe earns a spoonacular score of 60%, which is solid. If you like this recipe, take a look at these similar recipes: Chickpeas and Chard with Poached Eggs, Harissa-Spiced Chickpeas with Poached Eggs, and Poached Eggs in Tomato Sauce with Chickpeas and Feta.

Ingredients

Cooking Instructions

1. 01

   Heat the oil in a non-stick saut 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. 02

   Add the spices, tomatoes, most of the coriander and the chickpeas to the saut 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. 03

   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.

4. 04

   Serve with an extra sprinkle of cumin, if you like.