Beautiful Chickpea Curry With Poached EggsCourse: Breakfast, Lunch, DinnerCuisine: IndianDifficulty: Easy
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