Indian Chickpeas with Poached Eggs

1Heat the oil in a non-stick sauté pan, add the garlic, pepper, chilli and the whites from the spring onions (½ bunch), and fry for 5 mins over a medium-high heat. Meanwhile, put a large pan of water on to boil.

2Add the spices, tomatoes (3), most of the coriander (1 tsp) and the chickpeas to the sauté pan and cook for 1-2 mins more. Stir in the bouillon powder and enough liquid from the chickpeas to moisten everything, and leave to simmer gently.

3Once the water is at a rolling boil, crack in your eggs (4) and poach for 2 mins, then remove with a slotted spoon. Stir the spring onion tops into the chickpeas, then very lightly crush a few of the chickpeas with a fork or potato masher. Spoon the chickpea mixture onto plates, scatter with the reserved coriander (⅓ pack) and top with the eggs (4). Serve with an extra sprinkle of cumin (1 tsp), if you like.