Herbed Chickpeas, Yoghurt and Poached Eggs

Have this light and super-tasty dinner on the table in 15 minutes. You could also add baby spinach or kale to the pan if you wanted to have a vegetable component.

3 tablespoons olive oil 1 red onion, finely chopped sea salt and ground pepper

2 x 400-gram tins chickpeas, drained and rinsed

3 garlic cloves, crushed

½ teaspoon each smoked paprika and ground cumin

1 cup packed mixed herbs, roughly chopped (I used parsley and coriander)

To serve 1 cup thick plain yoghurt

poached eggs, serve 1 or 2 per person

grilled sourdough bread

Heat the oil in a large sauté pan and cook the onion with a good pinch of salt until soft.

Increase the heat and add the chickpeas, garlic and spices and season generously. Cook for about 10 minutes, stirring often until a good golden colour. (Some of them may pop).

Take off the heat and stir in the herbs.

To serve: Divide the yoghurt between plates. Top with the chickpeas and eggs and serve with the grilled bread. Serves 4