Indian chickpeas with poached eggs - Good Food Middle East
This quick, fibre-rich veggie supper is filling and good for you too. Chickpeas are a great source of manganese, which is essential for healthy bone structure
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Cooking tools:
- Skillet
- Chef's knife
- Cutting board
- Saucepan
- Slotted spoon
- Wooden spoon
- Measuring spoon
- Can opener
- Colander
- Serving bowl
- Plate
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
- ? pack coriander, chopped
- 400g can chickpeas in water, drained but liquid reserved
- ½ tsp reduced-salt bouillon powder (we used Marigold)
- 4 large eggs
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