Chickpea & turmeric rice with poached eggs
Calorie controlled cooking spray
1 medium, finely sliced
2 clove(s), crushed
1½ teaspoons, level
2 teaspoons, level, plus extra to serve
White basmati rice, dry
230 g, rinsed
1 can(s), large, drained
2 tablespoons, chopped, plus extra to serve
Egg, whole, raw
4 large, raw
- Mist a large lidded frying pan with cooking spray and fry the onion over a low-medium heat for 5 minutes until soft. Add the garlic and spices, and fry for another minute. Stir in the rice, then pour in 400ml boiling water. Stir together, bring to the boil, cover and simmer gently for 10 minutes until the rice is tender. Stir in the chickpeas, cover and cook for 2 minutes, until warmed through. Season well and stir in the coriander. Cover, turn off the heat and leave to stand for 5 minutes.
- Meanwhile, half-fill a large saucepan with boiling water. Bring to a simmer, then reduce the heat until bubbles are only just visible on the bottom of the pan. Crack in four eggs, one by one, and poach for 3 minutes, until the whites are just set and the yolks are still runny. Remove with a slotted spoon and transfer carefully to a plate lined with kitchen paper. Cover to keep warm until needed.
- When the rice is ready to serve, fluff it up with a fork and divide among 4 bowls. Top with the poached eggs, extra chilli flakes and chopped coriander.