Poached eggs with harissa chickpeas and garlic yogurt

Name: Poached eggs with harissa chickpeas and garlic yogurt
Prep time: 5 min
Cook time: 10 min
Yield: Serves 4
Ingredients: 1 fat garlic clove; 3 tbsp Greek yogurt; Juice ½ lemon; 2 x 400g tins chickpeas; Splash vegetable stock; 150g frozen spinach, defrosted; 2-3 tsp harissa, to taste; 12 pitted black olives; 4 large free-range eggs; Handful fresh parsley leaves, plus extra to garnish

Easy
June 2014

Easy
June 2014

Serves 4
Hands-on time 15 min

Adding a touch of harissa to this chickpea recipe transforms this simple meal into a satisfying, flavour-packed midweek supper.

Wondering what to do with the remaining harissa? We’ve got some nifty ways to use up leftover harissa, here.

Vegetarian recipes

Nutrition: per serving

Calories: 284kcals
Fat: 12.3g (3.5g saturated)
Protein: 20.9
Carbohydrates: 17.2g (1.8g sugars)
Fibre: 10.1g
Salt: 0.7g

Nutrition: per serving

Calories: 284kcals
Fat: 12.3g (3.5g saturated)
Protein: 20.9
Carbohydrates: 17.2g (1.8g sugars)
Fibre: 10.1g
Salt: 0.7g

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Ingredients

1 fat garlic clove
3 tbsp Greek yogurt
Juice ½ lemon
2 x 400g tins chickpeas
Splash vegetable stock
150g frozen spinach, defrosted
2-3 tsp harissa, to taste
12 pitted black olives
4 large free-range eggs
Handful fresh parsley leaves, plus extra to garnish

1 fat garlic clove
3 tbsp Greek yogurt
Juice ½ lemon
2 x 400g tins chickpeas
Splash vegetable stock
150g frozen spinach, defrosted
2-3 tsp harissa, to taste
12 pitted black olives
4 large free-range eggs
Handful fresh parsley leaves, plus extra to garnish

Method

Crush the garlic into a bowl. Mix in the yogurt and lemon juice. Season and set aside.
Drain and rinse the chickpeas, then tip into a pan. Add the stock and simmer over a medium heat for 4 minutes. Drain the chickpeas, return to the pan, then add the spinach and harissa. Coarsely chop the olives, then add to the pan.
Meanwhile, bring a large, deep pan of water to the boil. Lower the heat to a simmer, crack the eggs one by one into a ramekin, then slide each one gently into the pan. Poach for 3-4 minutes until the whites have set.
Chop the parsley, then stir three-quarters through the chickpeas. Divide among 4 plates, then top each with a poached egg. Season, sprinkle with the remaining parsley, then serve with the yogurt.

Method

Crush the garlic into a bowl. Mix in the yogurt and lemon juice. Season and set aside.
Drain and rinse the chickpeas, then tip into a pan. Add the stock and simmer over a medium heat for 4 minutes. Drain the chickpeas, return to the pan, then add the spinach and harissa. Coarsely chop the olives, then add to the pan.
Meanwhile, bring a large, deep pan of water to the boil. Lower the heat to a simmer, crack the eggs one by one into a ramekin, then slide each one gently into the pan. Poach for 3-4 minutes until the whites have set.
Chop the parsley, then stir three-quarters through the chickpeas. Divide among 4 plates, then top each with a poached egg. Season, sprinkle with the remaining parsley, then serve with the yogurt.

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