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Cook
15m
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The chickpeas we use
Ingredients
Method
Nutrition
Turn cooking mode on
1.
Heat the olive oil in a pan on medium heat. Add in the sliced tomatoes and chopped garlic, season with a pinch of salt and cook gently for around 5 minutes, gently squashing the tomatoes with your spoon once softened.
2 tsp Olive oil
150 g Cherry tomatoes
1 clove Garlic
2.
Stir in the chilli or harissa paste that you are using, along with a pinch of paprika (optional). Stir gently.
1 tbsp Chilli or harissa paste
3.
Pour in the drained chickpeas. (*Tip - if you are using good quality jarred chickpeas you can add some of the brine that the chickpeas are in, this helps to create a silky sauce). Leave to simmer gently whilst you cook your egg.
400 g Chickpeas
To serve:
1.
Cook the egg in boiling water for around 6-9 minutes, (depending on whether you want a soft or fully cooked egg). Once cooked, peel.
2 Egg
2.
Serve the chickpeas topped with the sliced egg, sliced avocado and the fresh dill. Season with a pinch of salt and pepper.
1 Avocado
1 tbsp Fresh dill
For
2
M
I
2
tsp
Olive oil
150
g
Cherry tomatoes, sliced into halves
1
clove
Garlic, finely chopped
1
tbsp
Chilli or harissa paste, adjust amount depending on spice preference
400
g
Chickpeas, drained weight, we used brand 'Bold Bean Co'
1
tsp
Paprika
To serve:
2
Egg, 1 egg per portion
1
Avocado, 1/2 per portion
1
tbsp
Fresh dill
Per Serving
Calories
494kcal
Fat
20g
Carbs
47g
Protein
20g
Fibre
18g
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Made it?
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A
Ainohenka_b2
15 days ago
I ended up burning it 😭😭😭😭, but still taste good 😊
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Olivia D
3 months ago
My new favourite breakfast. Delicious, fast and so nutritious 🤤
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Rosa
3 months ago
Immediately craving this now 😍
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C
Caitlin H
9 months ago
Can you heat this up the next day?
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Rosa
9 months ago
Yes absolutely!
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O
Olivia V
10 months ago
Very yummy! Easy to make and adjust spice/salt levels to personal preference!
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Rosa
10 months ago
Looks so good!! So glad you loved it!
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Cook
15m
Shop
The chickpeas we use
Ingredients
Method
Nutrition
Turn cooking mode on
1.
Heat the olive oil in a pan on medium heat. Add in the sliced tomatoes and chopped garlic, season with a pinch of salt and cook gently for around 5 minutes, gently squashing the tomatoes with your spoon once softened.
2 tsp Olive oil
150 g Cherry tomatoes
1 clove Garlic
2.
Stir in the chilli or harissa paste that you are using, along with a pinch of paprika (optional). Stir gently.
1 tbsp Chilli or harissa paste
3.
Pour in the drained chickpeas. (*Tip - if you are using good quality jarred chickpeas you can add some of the brine that the chickpeas are in, this helps to create a silky sauce). Leave to simmer gently whilst you cook your egg.
400 g Chickpeas
To serve:
1.
Cook the egg in boiling water for around 6-9 minutes, (depending on whether you want a soft or fully cooked egg). Once cooked, peel.
2 Egg
2.
Serve the chickpeas topped with the sliced egg, sliced avocado and the fresh dill. Season with a pinch of salt and pepper.
1 Avocado
1 tbsp Fresh dill
For
2
M
I
2
tsp
Olive oil
150
g
Cherry tomatoes, sliced into halves
1
clove
Garlic, finely chopped
1
tbsp
Chilli or harissa paste, adjust amount depending on spice preference
400
g
Chickpeas, drained weight, we used brand 'Bold Bean Co'
1
tsp
Paprika
To serve:
2
Egg, 1 egg per portion
1
Avocado, 1/2 per portion
1
tbsp
Fresh dill
Per Serving
Calories
494kcal
Fat
20g
Carbs
47g
Protein
20g
Fibre
18g
Only visible to you
Made it?
Cancel
A
Ainohenka_b2
15 days ago
I ended up burning it 😭😭😭😭, but still taste good 😊
Like
Reply
Cancel
Olivia D
3 months ago
My new favourite breakfast. Delicious, fast and so nutritious 🤤
Like
Reply
Cancel
Rosa
3 months ago
Immediately craving this now 😍
Like
Reply
Cancel
C
Caitlin H
9 months ago
Can you heat this up the next day?
Like
Reply
Cancel
Rosa
9 months ago
Yes absolutely!
Like
Reply
Cancel
O
Olivia V
10 months ago
Very yummy! Easy to make and adjust spice/salt levels to personal preference!
Like
Reply
Cancel
Rosa
10 months ago
Looks so good!! So glad you loved it!
Like
Reply
Cancel
