Spiced Chickpeas with a Poached Egg

Need a new take on brunch? Our Smoki chickpea with a soft poached egg is an easy, healthy, and almost unreasonably delicious way to kickstart your weekend. P.S. also makes for a great 15 minute weeknight dinner, served with your carb of choice! 

Serves 2

Prep time: 5 minutes

Cooking time: 10 minutes

Ingredients:

• 1 can of chickpeas
• 4 tbsp Smoki Seasoning Salt
• 2 tbsp tomato paste
• ⅓ cup water
• ½ an onion
• 1 tsp cooking oil
• 2 eggs
• 2 tsp light coloured vinegar (optional) 

Method:

1. Finely slice the onion. Heat a pan over a medium heat, add the oil and saute the onion until it starts to turn brown. Add the tomato paste, and cook for a further 30 seconds. Add the chickpeas, Smoki and water, and cook for 10 minutes, until it’s thickened.
2. Bring a pot of water to a boil. Adding a couple teaspoons of vinegar helps when poaching eggs, but isn’t completely necessary.
3. Reduce to a light simmer, and gently crack in the eggs, and cook for around 2 minutes. Remove from the water, and drain on paper towel. 
4. To serve, place the egg on top of the chickpeas. 

Feeling indulgent? Add a slice of toasted sourdough.