Preeya’s Chickpea Delight

28 Feb

Written By Preeya

Serves 4

Time 30 minutes

2 x 400g cans chickpeas, rinsed and drained

2 x 400g cans crushed tomatoes

1 brown onion, chopped

1 tbsp extra virgin olive oil

3 garlic cloves, chopped

4 free-range eggs

6 mushrooms, chopped

A handful of spinach chopped

1 cup pitted black kalamata olives

1 tsp sweet paprika

1 tsp ground cumin

1 tsp cayenne pepper

Crumbled feta, to serve

1 tbsp flat-leaf parsley, chopped

Wholemeal pita bread, to serve

Preheat the oven to 180 degrees.

Heat a large ovenproof pan and brown the onion and garlic in olive oil.

Add chickpeas, paprika, cumin and cayenne pepper – combine and cook for 3-4 minutes.

Add crushed tomatoes and allow the sauce to gently simmer, add mushrooms, spinach and olives and stir through.

Season with salt and pepper.

Allow to gently simmer for 15-20 minutes on low heat so the sauce thickens slightly.

Create 4 shallow holes in the chickpea mix and crack an egg into each hole.

Transfer the pan to the oven and bake for 5-7 minutes so that the whites are set but the yolks remain runny.

Serve topped with crumbled feta on top and freshly chopped parsley. Pita on the side.

Brunch Lasagna