Pumpkin chickpeas & crispy chilli egg
½ chicken or veg stock cubecrumbled
Ingredients · Servings 2
- 400g pumpkin or butternut squash, peeled and cut into 2cm chunks
- 3 tbsp extra virgin olive oil plus extra for drizzling
- 2 sprigs rosemary leaves picked and roughly chopped
- 4 garlic cloves skin left on
- 1 onion finely chopped
- 400g jar giant chickpeas
- ½ chicken or veg stock cube crumbled
- 130g cavolo nero woody stalks removed, then sliced
- ½ lemon juiced
- 2 eggs
- ½ tsp chilli flakes
- parmesan finely grated, to serve
Method · 30 min
- Heat the oven to 200C/180C fan/gas 6. Toss the butternut squash on a flat baking tray with 1 tbsp of olive oil, the rosemary and the whole garlic cloves. Roast for 20 mins or until golden. Squeeze the roasted garlic out of their skins. Lightly mash half the squash with the garlic.
- Meanwhile, heat 1 tbsp oil in a saucepan over a medium heat. Add the onion and a pinch of salt and cook for 7 mins until softened. Drain the chickpeas but reserve the liquid. Add enough boiling water to the liquid to make it up to 250ml.
- Add the liquid along with the mashed garlic squash and squash chunks, stock cube, chickpeas, and cavolo nero to the onions and simmer for 10 mins. Season and stir through the lemon juice.
- Heat the remaining 1 tbsp oil in a small frying pan over a high heat. Crack in the eggs and fry for 3 mins, or until crispy. Top with chilli and some seasoning. Divide the chickpeas between two bowls and top each one with a fried egg, a drizzle of olive oil and some grated parmesan.
- kcal467
- fat27g
- saturates5g
- carbs284g
- sugars8g
- fibre15g
- protein22g
- salt2.43g
