Indian Chickpeas with Fried Eggs

Directions

• Heat the oil in a non-stick sauté pan, add the garlic, onion, capsicum, carrot, courgette and fry for 5 mins over a medium-high heat.
• 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.
• Fry the eggs to your liking. Spoon the chickpea mixture onto plates, scatter with some coriander and top with the eggs. Season to taste.