Beautiful Chickpea Curry With Poached Eggs

Recipe by Mariam OkhaiCourse: Breakfast, Lunch, DinnerCuisine: IndianDifficulty: Easy


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How to make quick and easy Indian chickpeas topped with two poached eggs. This can be eaten any time of the day and is full of fibre.


  • 1 tbsp of ghee (or oil)

  • 2 garlic cloves, sliced

  • 2 green chillies finely chopped

  • 4 spring onions (keep the green and white separate)

  • Handful of coriander, chopped

  • 1 tsp of cumin

  • 1 tsp coriander powder

  • ½ tsp turmeric

  • ½ turkish chilli flakes

  • ½ tsp salt

  • 1 yellow pepper, deseeded and sliced

  • 400g can of chickpeas, drained and rinsed

  • 200ml boiling water

  • 6 plum tomatoes, halved

  • 2 – 4 large eggs


  • For Chickpeas
  • Heat the ghee on a medium high heat in a non-stick sauté pan, add the garlic, pepper, green chilli and spring onion (whites). Fry for 5 mins.
  • Meanwhile put on a large pan of water to boil.
  • Add the spices, tomatoes, most of the coriander (leaving some to garnish) and the chickpeas to the sauté pan for 1 – 2 minutes.
  • Add in enough boiling water so that it moistens everything and leave to simmer gently.
  • Once softened, stir the spring onions (green) into the mixture.
  • For poached eggs
  • Fill a saucepan 2/3 with water, and a small amount of vinegar.
  • Bring water to a rolling boil.
  • Once done, take a metal spoon and using a round clockwise motion create a swirling in the saucepan.
  • Crack your egg into a small bowl, and gently drop it into the swirling liquid. Leave to cook for 2 minutes before removing. Repeat this process.
  • Plate up your Indian chickpeas and place your poached eggs on top. Garnish with coriander and add a little salt and pepper for your eggs.


  • Placing the poached eggs into a small bowl first makes it easier to drop into the pan
  • You can poach multiple eggs at the same time, as long as you recreate that swirling motion in the pan
  • You can accompany this with some rice or bread