Indian chickpeas with poached eggs

• rapeseed oil↗1 tbsp tbsp
• garlic cloves↗2

  chopped

• yellow pepper↗1

  deseeded and diced

• red chilli↗½ - 1

  deseeded and chopped

• bunch spring onions↗½

  (about 5), tops and whites sliced but kept separate

• cumin↗1 tsp tsp

  plus a little extra to serve (optional)

• coriander1 tsp tsp
• turmeric↗½ tsp tsp
• tomatoes↗3

  cut into wedges

• coriander⅓ pack

  chopped

• chickpeas in water400g can g

  drained but liquid reserved

• reduced-salt bouillon powder↗½ tsp tsp

  (we used Marigold)

• eggs↗4 large

  large

Step-by-step instructions

1. 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. 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. 3

   Once the water is at a rolling boil, crack in your eggs and poach for 2 mins, then remove with a slotted spoon. Stir the spring onion tops into the chickpeas, then very lightly crush a few of the chickpeas with a fork or potato masher. 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.