How To Make Indian Chickpeas with Poached Eggs
Who says vegetarians don’t get to enjoy savory meals? A taste of these authentic vegetarian recipes will make you change your mind. So, you just might want to go vegetarian after your first bite.
Serves:
Ingredients
- 2 cups cooked chickpeas
- 4 eggs
- 1 large onion, finely chopped
- 2 cloves of garlic, minced
- 1 inch ginger, grated
- 2 tomatoes, finely chopped
- 1 tsp cumin seeds
- 1 tsp turmeric powder
- 1 tsp coriander powder
- 1/2 tsp red chili powder
- 1/2 tsp garam masala
- Salt to taste
- Fresh cilantro leaves, for garnish
- Vegetable oil, for cooking
Instructions
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Heat oil in a large pan over medium heat. Add cumin seeds and let them splutter.
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Add chopped onions and sauté until golden brown.
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Add minced garlic and grated ginger. Cook for another minute.
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Add chopped tomatoes and cook until they are soft and mushy.
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Add turmeric powder, coriander powder, red chili powder, and salt. Mix well.
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Add cooked chickpeas and stir to coat them with the spices.
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Add a little water if needed and let the mixture simmer for 10-15 minutes.
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In a separate pan, bring water to a gentle boil. Crack each egg into a small bowl or ramekin.
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Carefully slide the eggs into the boiling water. Poach for about 3-4 minutes until the whites are set but the yolks are still runny.
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Using a slotted spoon, carefully remove the poached eggs from the water and place them on top of the chickpea mixture.
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Garnish with fresh cilantro leaves and serve hot with naan or roti.
Nutrition
- Calories : 280kcal
- Total Fat : 11g
- Saturated Fat : 2g
- Cholesterol : 186mg
- Sodium : 560mg
- Total Carbohydrates : 31g
- Dietary Fiber : 8g
- Sugar : 6g
- Protein : 14g
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