Baked capsicums with chickpeas, eggs and harissa
1
Points®
Total time: 1 hr 5 min • Prep: 25 min • Cook: 40 min • Serves: 6 • Difficulty: Easy
Ingredients
Red capsicum
6 large, or any assorted colours
Brown onion
1 medium, finely chopped
Ground turmeric
½ tsp
Garlic powder or flakes
½ tsp, powder
Ground cumin
¼ tsp
Ground cinnamon
¼ tsp
Baby spinach
3 cup(s), (60g) chopped
Canned chickpeas, rinsed and drained
¾ cup(s), (130g) mashed slightly with fork
Egg(s)
6 medium
Fresh coriander
1½ tbs, or chives, finely chopped to serve
Harissa
¼ cup(s), (60g)
Oil spray
1 x 3 second spray(s)
Instructions
1
Preheat oven to 200°C. Line a large baking tray with baking paper.
2
Slice a lengthwise piece off each capsicum, keeping stem and bottom intact. Reserve cut pieces of capsicum. Carefully scoop out membrane and seeds and place on prepared tray, cut side up. Loosely cover with foil and bake for 15 minutes.
3
Meanwhile, finely chop reserved capsicum. Lightly spray a large non-stick frying pan with oil and heat over medium-low heat. Add chopped capsicum, onion, and cook for 5 minutes or until tender. Add turmeric, garlic powder, cumin, and cinnamon and cook, stirring for 30 seconds. Add spinach and chickpeas and toss to combine. Remove from heat.
4
Remove capsicums from oven. Reduce heat to 180°C. Divide chickpea mixture evenly among capsicums. Crack an egg onto each capsicum, and season with salt and black pepper. Bake, uncovered, for 20 minutes or until egg whites set completely. Serve sprinkled with chives or coriander and spoon harissa over top.
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