Indian chickpeas with poached eggs

3 of 5-a-day bbc good food team chickpeas fibre folate healthy healthy diet plan iron low calorie poached egg quick quick dinner summer vegetarian dinner vitamin c

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Source

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

⅓ 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

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 1-2 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.