Bursting with aromatic flavour, this delicious chickpea stew makes a satisfying supper or substantial lunch. Packed with protein and low in carbs it will keep you glowing with health and going for hours. If you make the stew in advance and use our microwave egg cooker, you can be enjoying this healthy meal as a lunchtime treat in minutes.
Ingredients
- 1 or 2 eggs
- 400g can chickpeas
- 1 garlic clove, crushed
- Splash of vegetable oil
- 3 spring onions
- 1 yellow pepper
- Half a red chilli, deseeded and chopped
- 1 level tsp each of coriander, cumin and turmeric
- 1 tsp fresh ginger, grated
- 1 large tomato, cut into wedges
- 200ml veg stock
- 1 tbsp fresh coriander
- Chapati/naan to serve (optional)
- Heat the oil and add the garlic, pepper, chilli and most of the spring onions. Fry for 5 mins over a medium-high heat.
- Add the spices, ginger, tomatoes, most of the coriander and the chickpeas to the pan and cook for a couple more minutes. Stir in the stock, and leave to simmer gently for about 20 minutes.
- When the stew is almost ready, crack the egg into your WePrep egg cooker with 3 tbsp water and pierce the yolk and white in a couple of places. Place in the microwave on high for 90 seconds. Leave to stand for 1 minute.
- Serve up a bowl of chickpea stew, add the egg and sprinkle on the rest of the coriander and spring onion. Season to taste and enjoy!