½ bunch spring onions (about 5), tops and whites sliced but kept separate
1 tsp cumin, plus a little extra to serve (optional)
1 tsp coriander
½ tsp turmeric
3 tomatoes, cut into wedges
? pack coriander, chopped
400g can chickpeas in water, drained but liquid reserved
½ tsp reduced-salt bouillon powder (we used Marigold)
4 large eggs
Heat the oil in a non-stick sauté pan, add the garlic, pepper, chilli and the whites from the spring onions, and fry for 5 mins over a medium-high heat. Meanwhile, put a large pan of water on to boil.
Add the spices, tomatoes, most of the coriander 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.
Once the water is at a rolling boil, crack in your eggs 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 and top with the eggs. Serve with an extra sprinkle of cumin, if you like.