Indian Chickpeas with Fried Eggs

This quick, fibre-rich veggie dinner is filling, balanced and budget friendly.

Indian Chickpeas with Fried Eggs



Prep time




  • 1 Tbsp extra virgin olive oil

  • 2 garlic cloves, chopped

  • 1 onion, diced

  • 1 capsicum, deseeded and diced

  • 1 carrot, chopped

  • 1 courgette, sliced thinly

  • 1 tsp cumin, plus a little extra to serve (optional)

  • 1 tsp coriander

  • ½ tsp turmeric

  • 4 tomatoes, cut into wedges

  • ⅓ pack coriander, chopped

  • 400g can chickpeas in water, drained but liquid reserved

  • ½ tsp reduced-salt bouillon powder

  • 4 large eggs


  • 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.

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