Chickpeas are bursting with protein and fibre as well as nutrients such as iron and calcium. Add some Indian spices, fresh vegetables and Yolk Folk poached eggs and you'll have a deliciously comforting vegetarian bowl of goodness.
For two servings you will need;
- 4 spring onions
- 1 yellow pepper
- 2 garlic cloves
- 1 tsp chilli flakes
- 10 ml coconut oil
- 1 tsp crushed cumin seeds
- 1 tsp crushed coriander seeds
- ½ tsp ground turmeric
- 3 tomatoes
- handful of fresh coriander, chopped
- 400g can chickpeas
- ½ tsp vegetable bouillon powder
- 4 Yolk Folk poached eggs
What you need to do;
- Slice the spring onions, chop the yellow pepper, crush and chop the garlic and add to a pan with the coconut oil and chilli flakes.
- Put the pan on a medium heat and let the vegetables soften for 5 minutes.
- Fill a kettle with water and bring to the boil.
- Add the cumin and coriander seeds, stir and cook for a further minute.
- Roughly chop the tomatoes and add to the pan with half of the fresh coriander.
- Drain the chickpeas - but keep the water! Stir the chickpeas into the pan.
- Add the bouillon powder to the pan and stir well. Add enough of the chickpea water to loosen the mixture and simmer gently for three minutes.
- Pour the boiled water into a deep bowl and add the four Yolk Folk poached eggs, in their pouches. Leave for three minutes.
- Share the chickpea mixture between two bowls, remove the eggs from their pouches and top each bowl with two Yolk Folk poached eggs.
- Sprinkle with the remaining fresh coriander and enjoy.
If you enjoy this recipe why not travel the world in your kitchen and try our Turkish Eggs?
