Chickpea and vegetable eggah

    30 min

    Popular throughout the Middle East, this thick and chunky Arab omelette is served flat, not rolled or folded, and is more like a cake. It is packed with vegetables and chickpeas, and is equally delicious hot or cold – ideal for a picnic. Serve with a simple tomato and red onion salad, and garlic flat bread.

    1 person made this

    Serves: 4 

    • 3 tbsp extra virgin olive oil
    • 1 small onion, chopped
    • 1 garlic clove, crushed
    • 1 tsp ground cumin
    • 1 tsp ground coriander
    • pinch of cayenne pepper
    • 250 g (8 ½ oz) new potatoes, scrubbed and cut into 1 cm (½ in) dice
    • 1 small red pepper, seeded and diced
    • 1 small aubergine, about 200 g (7 oz), cut into 1 cm (½ in) dice
    • 6 eggs
    • 2 tbsp chopped fresh coriander
    • salt and pepper

    Prep:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Heat 1 tbsp of the oil in a 25 cm (10 in) non-stick frying pan with a flameproof handle. Add the onion and cook for 2–3 minutes or until starting to soften. Stir in the garlic, cumin, ground coriander and cayenne pepper, and continue cooking for 1 minute, stirring constantly.
    2. Add a further 1 tbsp of the oil to the frying pan, then add the potatoes, red pepper and aubergine. Continue frying for 5 minutes, stirring frequently, until the vegetables are lightly browned.
    3. Add 5 tbsp water, cover and steam for 5 minutes. Then remove the lid and continue cooking until all excess liquid has evaporated. Stir in the chickpeas.
    4. Lightly beat the eggs in a large mixing bowl. Add the chopped coriander and season with salt and pepper to taste. Tip in the vegetable and chickpea mixture from the pan and stir to mix.
    5. Preheat the grill to high.
    6. Heat the remaining 1 tbsp oil in the frying pan over a moderate heat. Pour in the egg mixture, spreading the vegetables out evenly. Cook the eggah, shaking the pan from time to time, for 3–4 minutes or until almost set – there will still be some uncooked egg mixture on the top. Finish cooking under the grill until it is evenly browned and solid.

    Another idea

    For a salmon and butter bean eggah, omit the cumin, ground coriander and aubergine, and add 2 diced courgettes with the water in step 3. Replace the chickpeas with 1 can butter beans, about 410 g, drained and rinsed. In step 4, add 1 can salmon, about 200 g, drained and flaked, 2 tbsp chopped fresh dill, 1 tbsp snipped fresh chives and the finely grated zest of 1 lemon to the beaten eggs with the vegetables and beans.

    Plus points

    New potatoes cooked in their skins have a higher fibre content than peeled potatoes. The nutrients just under the skin are also preserved when potatoes are only scrubbed and not peeled. * Chickpeas, like other pulses, are a good source of dietary fibre, particularly the insoluble type that can help to lower high levels of blood cholesterol.

    Each serving provides

    A, B12, C * zinc * B1, B2, B6, E, folate, niacin, calcium, copper, iron, potassium, selenium

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    Reviews in English (1)


    I asumme that a can of chickpeas was used and added with the veg, but chickpeas are not on the list of ingredients.  -  30 Sep 2012