Chickpeas and Potatoes with Poached Egg
Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.
Opens Equal House and puts it on the night you choose. No app yet? It’s free, and the recipe comes with you when you install it.
Ingredients
- 4 large eggs
- 400 g tinned chickpeas, drained
- 350 g potatoes, peeled and diced
- 1 onion, finely chopped
- 2 garlic cloves
- 1 tsp sweet smoked paprika
- 400 ml vegetable stock
- 2 tbsp olive oil
Nutrition (per serving)
- Calories
- 371 kcal
- Protein
- 18.3 g
- Carbohydrate
- 34.2 g
- of which sugars
- 4 g
- Fat
- 16.3 g
- of which saturates
- 3.4 g
- Fibre
- 8.7 g
- Salt
- 1.61 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the olive oil in a large pan and soften the onion and garlic for 6 minutes.
- 2
Stir in the smoked paprika, then add the potatoes and vegetable stock. Bring to a simmer, cover and cook for 15 minutes.
- 3
Stir in the chickpeas and simmer, uncovered, for 8 minutes until the potatoes are tender.
- 4
Meanwhile poach the eggs in a separate pan of gently simmering water for 3 minutes until the whites are set and the yolks still soft.
- 5
Spoon the chickpeas and potatoes into bowls and top each with a poached egg to serve.
Plan your meals — and share the cooking
Equal House builds your shopping list by aisle, times the cooking for dinner, and shares it out fairly. Free to start.
Free to start on your iPhone Free to start on your Android phone Free to start · No ads · Your family's data stays yours.