This quick, fibre-rich veggie dinner is filling, balanced and budget friendly.
Indian Chickpeas with Fried Eggs
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.