Fragrant Spiced Chickpea Hash




342 per portion


2 tsps coconut oil or ghee

400g tinned chickpeas, drained and rinsed

1 tsp garam masala

½ tsp hot chilli powder

½ tsp ground cumin

a pinch of ground black pepper

a pinch of sea salt

1 small red onion, finely chopped

2 garlic cloves, finely chopped

10g fresh ginger, peeled and finely chopped

300g tinned chopped tomatoes

2 tsps olive oil

2 eggs

a small handful fresh coriander, finely chopped

How To

Heat the oil/ghee in a large frying pan over a medium heat. 

Add the chickpeas, garam masala, cumin, chilli powder, salt, and pepper. Fry for 3 minutes, stirring occasionally.

Add the onion and fry gently for 4 minutes, stirring occasionally. Add the garlic and ginger, and fry for 30 seconds, or until fragrant.

Add the tomatoes and olive oil. Stir well and reduce heat to low. Cover and simmer for 10 minutes.

Meanwhile, bring a small saucepan of water to the boil, then reduce the heat to medium/low. 

Using a slotted spoon, gently lower the eggs into the water, and simmer for 8 minutes. Remove the eggs from the water with a slotted spoon and immerse fully in cold water for 4 minutes. Peel the eggs and cut in half.

Divide the chickpea hash between two plates. Top with the eggs and garnish with coriander.

Store any leftover chickpea hash in an airtight container and refrigerate for up to 3 days or freeze on same day.

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