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Dips & Spreads
Spiced Creamy Chickpeas with Runny Eggs 🌶️
Somewhere between a warm dip and a comforting meal—creamy spiced chickpeas topped with jammy eggs and fresh coriander. Put it in the middle of the table with warm bread or naan and let everyone scoop!
Jump to recipeServes: 2
Ingredients
- 250 g / 8.8 oz canned chickpeas, drained
- 2 eggs, soft- or hard-boiled
- 1 onion, diced
- 3 garlic cloves, minced
- ½ tsp ground cumin
- ½ tsp paprika
- ½ tsp turmeric
- ½ tsp ground coriander
- Chilli flakes, to taste
- Olive oil, for cooking
- 60–80 ml / ¼–⅓ cup water, divided
- A small handful of fresh coriander/cilantro, chopped
- Salt and pepper
- Bread or naan, to serve
Method
- Heat a little olive oil in a pan over medium heat. Add the onion and sauté until soft and translucent.
- Reduce the heat to low. Add the cumin, paprika, turmeric, ground coriander and chilli flakes, then stir until fragrant. Add the garlic and cook for another 1–2 minutes without letting it burn.
- Blend approximately one-third of the chickpeas with 20–30 ml of water until creamy. Pour this mixture into the pan, then add the remaining whole chickpeas.
- Gradually stir in another 40–50 ml of water to loosen the mixture. Season with salt and pepper and simmer for 2–3 minutes, until creamy and slightly thickened. Stir through the fresh coriander.
- Spoon into a sharing bowl and top with the eggs. Serve warm with bread or naan for scooping.