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Chickpea Delight
Chickpea Delight
- Preparation time 30 mins
- Serves 4 people
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This one is the perfect one-pan recipe that is highly versatile, nutritious, easy to make and requires ingredients that you already have - veggies from your fridge and a few pantry staples.
Ingredients
- 4 eggs
- 2 x 400g cans chickpeas, rinsed and drained
- 2 x 400g cans crushed tomatoes
- 1 brown onion, chopped
- 1 tbsp extra virgin olive oil
- 3 garlic cloves, chopped
- 6 mushrooms, chopped
- A handful of spinach chopped
- 1 cup pitted black kalamata olives
- 1 tsp sweet paprika
- 1 tsp ground cumin
- 1 tsp cayenne pepper
To serve
- Crumbled feta, to serve
- 1 tbsp flat-leaf parsley, chopped
- Wholemeal pita bread
Method
- Preheat the oven to 180 degrees.
- Heat a large ovenproof pan and brown the onion and garlic in olive oil.
- Add chickpeas, paprika, cumin and cayenne pepper – combine and cook for 3-4 minutes.
- Add crushed tomatoes and allow the sauce to gently simmer, add mushrooms, spinach and olives and stir through.
- Season with salt and pepper.
- Allow to gently simmer for 15-20 minutes on low heat so the sauce thickens slightly.
- Create 4 shallow holes in the chickpea mix and crack an egg into each hole.
- Transfer the pan to the oven and bake for 5-7 minutes so that the whites are set but the yolks remain runny.
- Serve topped with crumbled feta on top and freshly chopped parsley. Pita on the side.
Notes
As featured on Good Chef Bad Chef with Adrian Richardson and Dr Preeya Alexander.
