Turmeric & Harissa Chickpeas with Eggs

Published by

Jasmine

on

This is a one-pot brunch that seriously delivers on flavour and nutrition, plus it only takes about 20 minutes to make!

INGREDIENTS

Chickpeas & Eggs:

Turmeric

Garlic

Shallot

Rose harissa paste (or any other harissa paste)

High-quality jarred chickpeas (including their stock)

Eggs

Lime (or lemon) juice

Toppings:

Feta

Tahini

Pickled red onions

Fresh herbs (I used parsley and coriander – you could also swap the latter for dill)

TIPS & NOTES

I love how simple this recipe is! The jarred beans come in their own stock, so you may want to check the sodium levels before you season, as they may not need added salt. For whatever reason, these sorts of high-quality beans are gentler on the gut, so I can use this inbuilt sauce without worrying I might suffer for it later. If you struggle with ‘bean juice’; give this kind a go and see if they agree with you more!

This meal (split into 3 portions, each paired with a slice of sourdough) packs in a minimum of 30g of protein and 14g of fibre. Alternatively; ditch the bread (if you don’t have any in the house) and split it into 2 portions rather than 3 for 34g of protein and 17g of fibre. It’s quick, there’s a lot of flavour in here and it’s one of my go-to things to make when I get back from a run at the weekend.

Harissa and Turmeric Chickpeas with Eggs

  • Servings: 2-3
  • Difficulty: Easy
  • Print

A quick, simple and balanced one pot that’s packed with flavour

No special equipment or advance prep needed

Ingredients

  • 4 eggs
  • 570g jar of chickpeas (beans and stock)
  • 2 garlic cloves (finely chopped, pressed or grated)
  • 1 shallot (finely chopped)
  • 1/2 a tsp of turmeric
  • 20g of rose harissa paste
  • 1 small handful (c. 2-4g) of fresh coriander (chopped)
  • 1 small handful (c. 2-4g) of fresh parsley (chopped)
  • 55g of feta cheese
  • Juice of 1/2 a lime
  • 10g of tahini
  • 15g of pickled red onions
  • Olive oil for cooking
  • Salt and pepper to taste

Directions

  1. Over a medium heat in a large, wide-based lidded pan, add a drizzle of olive oil
  2. Add the garlic and shallot, cook for a a couple off mins until fragrant, season with salt and pepper, add the turmeric and sauté for another minute
  3. Add the harissa paste and cook for a couple of mins before adding the chickpeas and their stock, reducing to a low heat and covering to simmer for 7-10 mins
  4. Make 4 divets in the chickpea base using a spoon and add the eggs into these gaps, cover and cook for approximately 7 mins so the whites are cooked and the yolks are still runny
  5. Serve topped with the herbs and pickled onion, drizzle over the tahini and crumble on the feta

Let me know if you try this brunch idea!

Leave a comment