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10 mins Indian chickpeas with poached eggs recipe

By ESussex 12 Jul 2021

This is a quick and easy vegetarian recipe, with only 412 calories! 


  • 1 tbsp rapeseed oil
  • 2 chopped garlic cloves
  • 1 diced yellow pepper
  • 1/2 diced red chilli
  • 1/2 bunch spring onions (tops and whites sliced but kept separate)
  • 1 tsp cumin
  • 1/2 tsp turmeric
  • 3 tomatoes cut into wedges
  • 1/2 pack coriander
  • 1/2 tsp reduced-salt bouillon powder (e.g. marigold)
  • 4 large eggs


  1. Heat the oil in a non-stick sauté pan, add the garlic, pepper, chilli and the whites from the spring onions, and fry for 5 mins over a medium-high heat. Meanwhile, put a large pan of water on to boil.
  2. Add the spices, tomatoes, most of the coriander and the chickpeas to the sauté pan and cook for 1-2 mins more. Stir in the bouillon powder and enough liquid from the chickpeas to moisten everything, and leave to simmer gently.
  3. Once the water is boiling, crack in your eggs and poach for 2 mins, then remove with a slotted spoon.
  4. Stir the spring onion tops into the chickpeas, then very lightly crush a few of the chickpeas with a fork or potato masher.
  5. Spoon the chickpea mixture onto plates, scatter with the reserved coriander and top with the eggs. Serve with an extra sprinkle of cumin, if you like.

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