This quick, fibre-rich veggie dinner is filling, balanced and budget friendly.
Ingredients (2 serves)
1 tbsp 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.