Curried Eggs And Chickpeas

Name: Curried Eggs And Chickpeas
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: 4 large eggs; 1 can chickpeas, drained and rinsed; 1 onion, finely chopped; 2 cloves garlic, minced; 1 tablespoon curry powder; 1 teaspoon cumin; 1 can diced tomatoes (14 oz); 1 tablespoon olive oil; Salt and pepper to taste; Fresh cilantro for garnish; Lemon wedges for serving

Highlighted under: Green Eating

I absolutely love making Curried Eggs And Chickpeas for a satisfying and easy meal that’s packed with flavor. The blend of spices creates a warm aroma that fills my kitchen, making it hard to resist sneaking tastes along the way. This dish brings together hearty chickpeas and perfectly boiled eggs in a rich curry sauce, creating a delightful balance of protein and spices. Whether for lunch or a quick dinner, this recipe will become a staple in your home just as it has in mine.

Created by

Monicas

Last updated on 2026-02-23T13:27:20.283Z

During my quest to create a nourishing meal in a hurry, I stumbled upon the perfect combination of chickpeas and eggs, flavored with a delightful curry. The timing couldn’t be better since I had just harvested some fresh herbs that added a burst of flavor. The key to this dish is preparing the curry base and allowing the ingredients to meld together, which results in a comforting dish that feels more sophisticated than the effort it requires.

One of my favorite tips is to use good quality curry powder; it truly enhances the flavor. I also recommend adding a splash of lemon juice just before serving to brighten the dish. I remember the first time I served this to friends; they couldn't believe how quickly and easily I whipped it up, and the flavors left everyone wanting more!

Why You'll Love This Recipe
The fusion of creamy eggs and hearty chickpeas creates a satisfying meal.
A delightful blend of spices you'll crave again and again.
Perfect for a quick weeknight dinner or a cozy weekend brunch.

Understanding the Ingredients

Each ingredient in this Curried Eggs and Chickpeas recipe plays a crucial role in developing flavor and texture. The chickpeas serve as a hearty base, providing both protein and fiber, while the eggs add a rich creaminess that complements the spices beautifully. When selecting your chickpeas, canned varieties are convenient, but if you choose to use dried chickpeas, make sure to soak and cook them ahead of time to ensure they are tender and ready to absorb the flavors of the curry.

The spices in this dish are integral to achieving that authentic curry flavor. The curry powder brings warmth and complexity, while cumin offers an earthy note that balances the brightness of the tomatoes. To enhance the dish's flavor profile even more, consider adding a pinch of turmeric or garam masala for an additional layer of warmth. Adjusting the spice levels can cater to your palate, so don’t hesitate to experiment.

Mastering the Cooking Technique

When boiling the eggs, timing is key to achieving the ideal texture. For a slightly soft center, aim for 7 minutes instead of 9. Adjust the heat to maintain a gentle simmer, as a rapid boil might crack the eggs. Once transferred to ice water, leave them submerged for at least 5 minutes to halt the cooking process effectively, ensuring they won't be overcooked and develop that gray ring around the yolk.

In the sautéing step, make sure to keep an eye on the onions and garlic, as they can quickly turn from translucent to burnt. A wooden spoon is perfect for stirring, as it gently mixes the ingredients without damaging the pan's surface. Look for the onions to become soft and slightly golden before adding your spices — this step releases their natural sweetness and enhances the dish’s overall flavor.

Serving Suggestions

This dish can be served on its own, but pairing it with warm naan or fluffy rice makes for a more substantial meal. I often like to serve this with a side of cucumber salad to add a refreshing crunch that cuts through the richness of the eggs and spices. If you're planning a themed dinner, consider serving it with a mango chutney for a sweet contrast that complements the savory flavors beautifully.

For meal prep, this dish stores well in the refrigerator for up to three days. To reheat, gently warm it on the stovetop over low heat, adding a splash of water to maintain moisture. Freezing is also an option; however, I recommend doing so before adding the eggs to prevent them from becoming rubbery when thawed. Just prepare the chickpea and curry mixture, freeze it, and add freshly boiled eggs when you're ready to enjoy it again.

Ingredients

Gather these ingredients to make Curried Eggs And Chickpeas:

Ingredients

4 large eggs
1 can chickpeas, drained and rinsed
1 onion, finely chopped
2 cloves garlic, minced
1 tablespoon curry powder
1 teaspoon cumin
1 can diced tomatoes (14 oz)
1 tablespoon olive oil
Salt and pepper to taste
Fresh cilantro for garnish
Lemon wedges for serving

Be sure to prep everything before you start cooking for the best results!

Instructions

Follow these simple steps to prepare your Curried Eggs And Chickpeas:

Boil the Eggs

In a small pot, place the eggs and cover with water. Bring to a boil, then reduce heat and simmer for 9 minutes. Once done, transfer to ice water to cool. Peel and set aside.

Sauté the Aromatics

In a large skillet, heat olive oil over medium heat. Add chopped onion and garlic, sautéing until soft and translucent, about 5 minutes.

Add Spices and Tomatoes

Stir in the curry powder and cumin, cooking for another minute before adding the diced tomatoes and chickpeas. Season with salt and pepper.

Simmer the Mixture

Let the mixture simmer for about 10 minutes, allowing the flavors to fuse together. Stir occasionally.

Add Eggs and Serve

Gently cut the boiled eggs in half and place them on top of the chickpea mixture. Garnish with fresh cilantro and serve with lemon wedges.

This dish is great with rice or naan on the side. Enjoy!

Pro Tips

For an extra kick, consider adding a pinch of chili powder or fresh chili peppers during the cooking process. Also, you can easily adapt this recipe by adding your favorite vegetables, such as spinach or bell peppers.

Flavor Variations

Consider adding vegetables to your chickpea and egg mixture for added nutrition and texture. Spinach or kale can be stirred in towards the end of cooking for a pop of color and a boost of vitamins. Alternatively, bell peppers or peas can be sautéed along with the onion and garlic, infusing the dish with additional flavors and creating a vibrant, colorful meal.

If you prefer a creamier sauce, a splash of coconut milk can be added after the tomatoes and chickpeas, turning the dish into a richer curry. This makes for a delightful variation that enhances the overall flavor and can also cater to a vegan preference if you omit the eggs.

Common Issues and Solutions

One common issue when preparing this dish can be overcooked eggs. If you notice a gray ring around the yolks, this occurs from cooking too long. The timing mentioned in the recipe should help avoid this, but if it does happen, simply enjoy the egg for its texture rather than the aesthetic. Using fresh eggs can also help, as older eggs tend to be more susceptible to this ring.

If you find the curry too thick during the simmering step, adding a bit of vegetable broth or water can help reach your desired consistency. On the contrary, if the mixture is too watery, let it simmer a little longer to thicken up, stirring occasionally to prevent sticking. Adjusting these elements allows you to perfect the dish according to your preference.

Questions About Recipes

→ Can I use canned eggs instead of boiling fresh ones?

It's recommended to use fresh eggs for the best flavor and texture.

→ What other vegetables can I add to this dish?

You can add spinach, bell peppers, or even peas to enhance the dish.

→ Is this recipe vegan-friendly?

You can make it vegan by omitting the eggs and using a plant-based protein instead.

→ How can I store leftovers?

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove.