Curried Chickpeas & Eggs

Curried Chickpeas & Eggs
From Stonesoup
serves 2

2-4 eggs
1 onion, diced
2-3 teaspoons curry powder
1 can chickpeas (400g / 14oz), drained
1 small bunch flat leaf parsley, leaves picked

1. Place eggs in a small saucepan. Cover with cold water. Bring to a simmer.

2. When the eggs start simmering, set your timer for 8 minutes.

3. Meanwhile, heat a frying pan on a medium heat. Add a generous glug of olive oil and cook onions until soft, about 5 minutes.

4. When the onion is soft, add the curry powder and stir for 15-20 seconds before adding the chickpeas. Continue to cook for another minute or until the chickpeas are warmed through. Season and remove from the heat.

5. As soon as your timer rings, drain the eggs and transfer to a bowl. Run cold water over the eggs for a minute and then let the eggs sit in the water until cool.

6. Bash the eggs on the side of your sink to crack the shells, then roll between your hands to help loosen the membrane. Gently peel the membrane and shell from the eggs.

7. Halve the eggs. Serve on top of the warm chickpeas with the parsley.

Variations

vegan – skip the eggs and serve with a generous handful of roasted cashews or almonds.

egg-free – serve chickpeas topped with fresh bocconcini or buffalo mozzarella torn into chunks.

leafier – serve on a bed of baby spinach leaves, or wilt a few handfuls of spinach or kale leaves in with the chickpeas.

kedgeree – replace the chickpeas with 1 1/2 cups cooked rice and add in some flaked smoked haddock, cod or salmon.

low carb / paleo – replace chickpeas with roast cauliflower.

different spice – replace the curry powder with garam marsala or a combo of ground cumin and ground coriander.

carnivores – toss in some cooked chicken.

carb lovers / more substantial – serve with steamed rice, flat bread or tortillas.

Waste Avoidance Strategy

eggs – boiled eggs will keep in the fridge for 2 weeks or more. Otherwise use for another meal. Or freeze the boiled eggs.

onion, curry powder, chickpeas – pantry.

flat leaf parsley – will keep for a few weeks in plastic bag in the fridge. Can be frozen but will wilt when defrosted.