Herbed Chickpeas, Yoghurt and Poached Eggs
15 min
Ingredients
- 3 tablespoons olive oil
- 1 red onion, finely chopped
- sea salt and ground pepper
- 2 x 400-gram tins chickpeas, drained and rinsed
- 3 garlic cloves, crushed
- ½ teaspoon each smoked paprika and ground cumin
- 1 cup packed mixed herbs, roughly chopped (I used parsley and coriander)
To serve
- 1 cup thick plain yoghurt
- poached eggs, serve 1 or 2 per person
- grilled sourdough bread
Instructions
4 steps
- 1
Heat the oil in a large sauté pan and cook the onion with a good pinch of salt until soft.
- 2
Increase the heat and add the chickpeas, garlic and spices and season generously. Cook for about 10 minutes, stirring often until a good golden colour. (Some of them may pop).
- 3
Take off the heat and stir in the herbs.
- 4
Divide the yoghurt between plates. Top with the chickpeas and eggs and serve with the grilled bread.
Progress
0 / 4 steps
