One pot chickpea wonder
A one pan wonder of a dish – all the goodness under one lid, meaning less to wash up! With just 5 minutes of prep and 40 minutes of cooking, you’ll have a hearty and wholesome meal ready to fuel your immunity – and fitness journey. The gently spiced tomato rich chickpeas are slowly cooked and then Enriched eggs are coddled and baked in the comforting stew like base. Garnish with fresh herbs and a touch of green chili for an extra kick!
40 minutes
Serves 4
Nutritional Information (per portion)
| Calories | 646 |
| Protein | 35.6 |
| Carbohydrate | 94.3 |
| of which sugars | 22 |
| Fat | 16 |
| of which saturates | 2.6 |
| Fibre | 26.2 |
Ingredients
- 1 tbsp olive oil
- 1 onion, finely chopped
- 3 garlic cloves, sliced
- 1 tsp cumin seeds
- 1 tsp smoked paprika
- 570g jar chickpeas
- 400g tin chopped tomatoes
- 4 Enriched eggs
- 4 sprigs flat-leaf parsley, leaves roughly chopped
- 2 sprigs basil, leaves roughly chopped
- ½-1 green chilli, sliced
- Flatbreads, to serve (optional)
Method
- Heat the oil in a large frying pan over a medium heat. Fry the onion for 10 mins until lightly golden and softened. Add the garlic and spices and fry for another 2 mins. Tip in the chickpeas, juice and all with the tinned tomatoes.
- Season and bring up to a gentle simmer. Cook for 15 mins, stirring regularly, until reduced a little.
- With the back of a wooden spoon, make 4 holes for the eggs. Carefully crack the 1 egg at a time into the holes. Cover with the lid and cook for 7-9 mins, until the whites are set the yolks are still runny.
- Scatter over the parsley, basil and chilli, drizzle with a little olive oil and serve with flatbreads to dip in.
