Chickpea bean brunch

Being gluten free and not eating too many heavy carb meals can make it a little difficult at breakfast time. That’s why I’m always trailing out new exciting recipes which can fulfil my stomach needs. During isolation there was no need to get up at the crack of dawn for work, so I really enjoyed playing around with more filling brunch ideas, which differs from the daily yogurt and fruit.

I came up with a baked egg smokey chickpea stew. So what does it include?

I LOVE Eggs! They are EGGGCELLENT, pardon the pun! But I also love how nutritious they are for you. I’m a keen health and exercise gooer, and I find they are the best post work out brunch as they are packed with the protein that your muscles need to rebuild themselves after working out.

As for chick peas, what makes chick peas a pea and not a bean? I don’t actually know, but what I do know is of all the bean family they are the least problematic when it comes to ibs!

There is a tonne of flavour in the tomatoey, smokey sauce, which complements the baked eggs perfectly! I added in a little smoked bacon too, to really further enhance the rich deep tomato flavour. The chickpeas work perfectly, as they help to keep you fuller for longer without the need to have bread on the side. I really think I EGGCELLED with this one.. So here it is..

Baked eggs and smokey chick bean stew

Ingredients.. serves 4

  • 4 eggs
  • 1 tin of chickpeas
  • 1 tin chopped tomatoes
  • 1 red onion
  • 2 cloves of garlic
  • 2 rashers of smoked bacon
  • Handful of mushrooms
  • 1tsp cumin
  • 1 tsp smoked paprika
  • 1 tsp crushed chillies
  • 1 tsp oregano
  • 1 tsp dried basil
  • Squeeze tomato puree
  • Splash Worcestershire sauce
  • S&P

Method..

  1. Chop your onions, garlic and mushrooms finely. Then chop your bacon up into small pieces.
  2. Start by sweating down your onions and garlic in your pan until they are completely softened. Then add in your bacon and cook until its brown.
  3. Next add in your herbs spices and sauces and cook for a couple of minutes.
  4. Then add in your chopped tomatoes, chickpeas and mushrooms to the mix. Continue to cook this on a low heat for approx 15mins.
  5. Now make small holes in your mix and gently crack your eggs into the space. Be careful not to crack your yolk.
  6. Add a lid and turn down the heat and let the eggs cook. The timings may alter but you will know when its cook as the eggs will have turned white and be completely set. Every now and then give the tomato mixture a gentle mix to keep it from setting. And serve!

It really is as easy a that! It takes a little bit of patience when the eggs are cooking, but patience is a virtue, and boy is it worth it! This dish was the perfect brunch to keep me full all day. Alternatively you could also have it for dinner, and serve it on a bed of nutty brown rice.

Have a go at this super easy recipe and let me know just how EGGCELLENT you found it! For more of my scrummy brunch and dinner recipes follow my blog. Thanks

Emily

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