Beautiful Chickpea Curry With Poached Eggs
Course: Breakfast, Lunch, DinnerCuisine: IndianDifficulty: EasyServings
2
servingsPrep time
15
minutesCooking Time
10
minutesCalories
412
kcalTotal time
25
minutesHow 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.
Ingredients
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
Directions
- 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.
Notes
- 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