Have this light and super-tasty dinner on the table in 15 minutes. You could also add baby spinach or kale to the pan if you wanted to have a vegetable component.
Serves: 4
INGREDIENTS
3 tablespoons olive oil
1 red onion, finely chopped
sea salt and ground pepper
2 x 400-gram tins chickpeas, drained and rinsed
3 garlic cloves, crushed
½ teaspoon each smoked paprika and ground cumin
1 cup packed mixed herbs, roughly chopped (I used parsley and coriander)
To serve
1 cup thick plain yoghurt
poached eggs, serve 1 or 2 per person
grilled sourdough bread
METHOD
Heat the oil in a large sauté pan and cook the onion with a good pinch of salt until soft.
Increase the heat and add the chickpeas, garlic and spices and season generously. Cook for about 10 minutes, stirring often until a good golden colour. (Some of them may pop).
Take off the heat and stir in the herbs.
To serve: Divide the yoghurt between plates. Top with the chickpeas and eggs and serve with the grilled bread. Serves 4.
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