Indian chickpea hash with fried eggs
A brunch dish with a difference, this Chickpea Hash is packed with flavour and can be on the table from as little as $1.50 per person!
- Total Time: 30min
- Serves: 2
Ingredients
- 1 tbsp rapeseed oil
- ½ tsp reduced-salt bouillon powder
- 400g can chickpeas in water, drained but liquid reserved
- 3 tomatoes, cut into wedges
- ½ tsp turmeric
- 1 tsp coriander
- 1 tsp cumin
- 4-5 green onions, tops and whites sliced but kept separate
- 1 red chilli, deseeded and chopped
- 1 yellow pepper, deseeded and diced
- 2 garlic cloves, chopped
- 4 large eggs
Instructions
- Heat the oil in a non-stick pan and fry the the garlic, pepper, chilli and the whites from the spring onions for about 5 minutes on a medium heat.
- Add the spices, tomatoes, most of the coriander and the chickpeas to the pan and cook for another couple of minutes.Mix in the bouillon powder and enough liquid from the chickpeas to moisten everything, and leave to simmer gently.
- Get a frying pan nice and hot with oil and crack in your eggs. Fry so the whites are set and the yolk is still runny. Divide the hash between 2 plates, top with the fried eggs and a sprinkle of cumin and the remaining coriander.
