CHICKPEA AND COURGETTE EGGAH
Preparation: 10mins
Cooking: 15-20mins
Serves 4
Cost per portion: £1.03
30ml/2 tbsp oil
1 onion, thinly sliced
1 courgette, thinly sliced
1 (400g) can chick peas, drained
1 clove garlic, crushed
1/2 tsp chilli flakes
1/2 tsp ground cumin
45g/3 tbsp freshly chopped flat parsley
6 large British Lion eggs
1. Heat the oil in a medium non-stick frying pan, add the onions and sauté over a medium heat for 6-8mins or until golden brown. Add the courgettes, increase the heat and sauté for 2mins until softened.
2. Stir in the chick peas, garlic, spices and parsley and stir fry for 2mins until hot. Beat the eggs with 30ml/2tbsp water and add to the pan. Cover the pan with a lid or tray, then cook over a medium heat for 3-4mins or until the surface is almost set.
3. Sprinkle over the cheese, pop the pan under a hot grill and cook for a further 2-3mins or until the top is golden and the centre is set. Serve warm or cold in wedges with harissa sauce and a tomato salad.
Posted on November 30, 2009