High Protein | High Fibre

The Hero's Meal — Spiced Chickpeas with Poached Eggs & Yoghurt

Name: The Hero's Meal — Spiced Chickpeas with Poached Eggs & Yoghurt
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 1 serving
Ingredients: 2 Medium eggs, for poaching; 60g Fat-free Greek yoghurt; 1 tsp Extra virgin olive oil; 130g Tinned chickpeas, drained; ½ tsp Paprika; a pinch Dried chilli flakes; 15g Tomato purée

390

Calories

30.7g

Protein

10.4g

Fibre

Think of this as the basis of a brilliant meal to build on — it takes just five minutes, ticks every macro box, and is wonderfully economical. Warmly spiced chickpeas spooned over cool, creamy yoghurt with softly poached eggs on top, with plenty of suggestions below for turning the same simple foundation into something a little different each time.

Serves 1

The Hero's Meal — Spiced Chickpeas with Poached Eggs & Yoghurt — recipe photograph from Finding Balance by Jemima Prest

Ingredients

Servings

Medium eggs, for poaching2
Fat-free Greek yoghurt60g
Extra virgin olive oil1 tsp
Tinned chickpeas, drained130g
Paprika½ tsp
Dried chilli flakesa pinch
Tomato purée15g

Nutritional values are estimates based on ingredients entered into the NutraCheck app. Exact values may vary depending on specific ingredients used.

Method

01
Poach the eggs in gently boiling water for around 2 minutes 20 seconds.
02
Meanwhile, heat the olive oil in a frying pan. Add the chickpeas, paprika, chilli flakes and tomato purée. Stir well and cook until everything is thoroughly warmed through.
03
Spoon the yoghurt onto a plate and top with the spiced chickpeas, followed by the poached eggs.

Suggested variations

The same simple foundation, four slightly different meals. Together with the original recipe, that gives you five inexpensive meals to help keep your food budget low and your meals balanced.

Add spinach. Add a handful of frozen spinach to the chickpeas and cook until completely defrosted and piping hot. Serve over the Greek yoghurt and top with the poached eggs.
Make it tzatziki-style. Mix the fat-free Greek yoghurt with grated cucumber and a little crushed garlic. Spoon it onto the plate and top with chopped tomato, finely diced red onion and chickpeas tossed with paprika and chilli flakes. Finish with the poached eggs.
Add leeks. Finely slice some leek and cook it in the olive oil until soft. Add the chickpeas, tomato purée, paprika and chilli flakes, then continue with the original recipe. Leeks work really well here.
Try miso and tamari. Swap the tomato purée, paprika and chilli flakes for a little miso and a splash of tamari. Toss with the warm chickpeas, spoon over the Greek yoghurt and top with the poached eggs.