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Ingredients (2 serves) :
1 tbsp olive oil
2 garlic cloves, chopped
1 yellow capsicum, deseeded and diced
½ - 1 red chilli, deseeded and chopped
½ bunch spring onions(about 5)
1 tsp cumin
1 tsp coriander
½ tsp turmeric
3 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, pepper, chilli and the whites from the spring onions, and fry for 5 mins over a medium-high heat. Meanwhile, put a large pan of water on to boil.
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.
Once the water is at a rolling boil, crack in your eggs and poach for 2 mins, then remove with a slotted spoon. Stir the spring onion tops into the chickpeas, then very lightly crush a few of the chickpeas with a fork or potato masher.
Spoon the chickpea mixture onto plates, scatter with the reserved coriander and top with the eggs. Serve with an extra sprinkle of cumin, if you like.
** For males or physically active females, add an additional 125g rice noodles.