Indian Chickpeas With Poached Eggs Food

INDIAN CHICKPEAS WITH POACHED EGGS

Indian chickpeas with poached eggs image

This quick, fibre-rich veggie supper is filling and good for you too. Chickpeas are a great source of manganese, which is essential for healthy bone structure

Provided by Good Food team

Time 15m

Number Of Ingredients 13

Ingredients

1 tbsp rapeseed oil
2 garlic cloves, chopped
1 yellow pepper, deseeded and diced
½ - 1 red chilli, deseeded and chopped
½ bunch spring onions (about 5), tops and whites sliced but kept separate
1 tsp cumin, plus a little extra to serve (optional)
1 tsp coriander
½ tsp turmeric
3 tomatoes, cut into wedges
⅓ pack coriander, chopped
400g can chickpeas in water, drained but liquid reserved
½ tsp reduced-salt bouillon powder (we used Marigold)
4 large eggs

Steps:

Heat the oil in a non-stick sauté pan, add the garlic, pepper, chilli and the whites from the spring onions, and fry for 5 mins over a medium-high heat. Meanwhile, put a large pan of water on to boil.
Add the spices, tomatoes, most of the coriander and the chickpeas to the sauté pan and cook for 1-2 mins more. Stir in the bouillon powder and enough liquid from the chickpeas to moisten everything, and leave to simmer gently.
Once the water is at a rolling boil, crack in your eggs and poach for 2 mins, then remove with a slotted spoon. Stir the spring onion tops into the chickpeas, then very lightly crush a few of the chickpeas with a fork or potato masher. Spoon the chickpea mixture onto plates, scatter with the reserved coriander and top with the eggs. Serve with an extra sprinkle of cumin, if you like.

Nutrition Facts : Calories 412 calories, Fat 20 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 8 grams sugar, Fiber 10 grams fiber, Protein 24 grams protein, Sodium 0.3 milligram of sodium

PESTO RISOTTO WITH CANNELLINI BEANS, TOMATOES, AND POACHED EGGS

Pesto Risotto with Cannellini Beans, Tomatoes, and Poached Eggs image

Whip up risotto using Arborio rice from the pantry. Parmesan, pesto, and white wine vinegar amp it up. And cannellini beans and poached eggs to make it a meal.

Provided by dinehaus

Categories Risotto

Time 55m

Yield 4

Number Of Ingredients 15

Ingredients

1 tablespoon olive oil
1 cup chopped white onion
2 cloves garlic, minced
1 cup Arborio rice
½ cup dry white wine
3 cups low-sodium vegetable broth, warmed
½ cup grated Parmesan cheese
⅓ cup prepared basil pesto
⅓ cup chopped fresh parsley, divided
2 tablespoons white wine vinegar, divided
1 (15 ounce) can cannellini beans, rinsed and drained
1 (10 ounce) basket cherry tomatoes, halved
¼ teaspoon salt
4 large eggs
freshly ground black pepper to taste

Steps:

Heat oil in a large saucepan over medium heat. Add onion and garlic and cook, stirring occasionally, until onion is tender, about 3 minutes. Add rice and cook, stirring frequently, until lightly toasted, about 1 minute. Slowly pour in white wine. Cook, stirring frequently, until wine is absorbed.
Add 1/2 cup broth, stirring frequently, until broth is absorbed. Working in batches, continue adding 1/2 cup broth at a time, stirring until all broth is absorbed. When done, rice should be tender and creamy. (Step 2 should take 20 to 25 minutes total.)
Stir Parmesan cheese, pesto, 1/4 cup parsley, and 1 tablespoon vinegar into the risotto. Keep warm.
Combine beans, tomatoes, and salt in a small saucepan. Cook, covered, over medium heat, until warmed through, about 5 minutes.
Meanwhile, in a 10-inch skillet, bring 4 cups water and the remaining vinegar to a boil. Reduce heat and simmer (bubbles should begin to break the surface of the water). Break an egg into a custard cup. Hold the lip of the cup close to water and slip egg into water. Repeat with remaining eggs. Simmer, uncovered, 3 to 5 minutes or until whites are completely set and yolks begin to thicken but are not hard. Use a slotted spoon to remove from skillet.
Serve risotto topped with tomato-bean mixture, poached eggs, and remaining parsley. Sprinkle with pepper.

Nutrition Facts : Calories 530.6 calories, Carbohydrate 61.1 g, Cholesterol 201.4 mg, Fat 20.9 g, Fiber 3.2 g, Protein 19.2 g, SaturatedFat 6.3 g, Sodium 680.7 mg

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