Spiced Chickpeas with a Poached Egg

Spiced Chickpeas with a Poached Egg

Bowl of Smoki chickpeas topped 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


  • 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) 


  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.