Baked capsicums with chickpeas, eggs and harissa
6 large, or any assorted colours
1 medium, finely chopped
garlic, dried, powder or flakes
½ tsp, powder
baby spinach leaves
3 cup(s), (60g) chopped
chickpeas, canned, rinsed, drained
¾ cup(s), (130g) mashed slightly with fork
1½ tbs, or chives, finely chopped to serve
¼ cup(s), (60g)
1 x 3 second spray(s)
- Preheat oven to 200°C. Line a large baking tray with baking paper.
- 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.
- 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.
- 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.