Chickpea Eggs Paradise | Protein-Packed Curry Bowl

Instructions

1. Chop the small onion finely and chop the parsley. If using, grind the large tomato with a green chili.
2. Ensure your chickpeas are boiled and your rice is cooked. Cut the boiled egg in half if using.
3. Heat 1 tablespoon of olive oil in a pan over medium heat. Add the finely chopped onion and sauté until softened and translucent.
4. Add the ground tomato (with green chili, if using) to the pan and cook for a few minutes until the moisture reduces and the mixture thickens slightly.
5. Stir in the cumin-coriander powder, turmeric, and salt to taste. Cook for 1 minute, allowing the spices to become fragrant.
6. Add the boiled chickpeas to the pan and mix well with the curry base. Cook for 2-3 minutes to allow the flavors to meld.
7. In a separate small pan, heat the remaining 0.5 tablespoon of olive oil. Place the halved boiled egg cut-side down and pan-fry until golden brown and slightly crispy.
8. Place the cooked rice in a serving bowl. Spoon the chickpea curry generously over the rice.
9. Top the curry with the pan-fried egg halves (if using). Garnish with the chopped parsley.
10. Drizzle with yogurt (if using) before serving.