Middle Eastern · Brunch
Chickpea Stew with Poached Eggs
Chickpeas simmered in a cumin-and-tomato broth with garlic and paprika, topped with two eggs poached directly in the stew until the whites set and yolks stay runny. Finished with parsley, a drizzle of olive oil and lemon, served with warm pita for scooping up the broth.
$3
10 minsPrep
20 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
519Calories
22.8gProtein
21.9gFat
56.8gCarbs
10.3gSugar
13.2gFiber
1121mgSodium
372mgChol
4.8gSat Fat
1028mgPotassium
168mgCalcium
6.2mgIron
1.1mcgVitamin B12
15mgVitamin C
vegetarian
high-fiber
mediterranean
hidden-gems
weekend-brunch
vegetarian
Instructions
1
Prep
Chop the onion and mince the garlic; measure the cumin, paprika, and coriander; drain the chickpeas.
2
Sauté
Warm the olive oil in a small skillet over medium heat and cook the onion and garlic for 3 minutes until softened and translucent.
3
Simmer
Stir in the cumin, paprika, and coriander, then add the canned tomatoes, chickpeas, and vegetable stock; simmer uncovered over medium-low heat for 8 minutes until sauce thickens.
4
Poach
Make two wells in the stew, crack the eggs into them, cover the skillet, and poach over low heat for 5 minutes until whites are set and yolks remain soft.
5
Finish
Season with salt and black pepper, scatter parsley over top, and drizzle with lemon juice.
6
Plate
Spoon the stew and eggs into a shallow bowl and serve immediately with warm pita alongside for scooping.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 44 large eggs (200g)
- 480g480g cooked chickpeas (about two-thirds of a 15 oz can, drained)
- 360g360g canned crushed tomatoes (a little over a third of a 14.5 oz can)
- 70g70g onion
- 4 cloves4 cloves garlic
- 2 tsp2 tsp ground cumin
- 1 tsp1 tsp smoked paprika
- 1/2 tsp1/2 tsp ground coriander
- 120ml120ml vegetable stock
- 28g28g olive oil
- 2 tbsp2 tbsp fresh parsley
- 2 tsp2 tsp lemon juice
- 22 small pita bread (120g)
- salt, to taste
- black pepper, to taste
