Photo of Chickpea & turmeric rice with poached eggs by WW

Chickpea & turmeric rice with poached eggs

Points® value
Total Time
30 min
10 min
20 min
A colourful meat-free dish that’s wonderfully warming and full of flavour


Calorie controlled cooking spray

4 spray(s)

Red onion

1 medium, finely sliced


2 clove(s), crushed


2 teaspoon(s)

Ground Cumin

1½ teaspoon(s), level

Chilli flakes

2 teaspoon(s), level, plus extra to serve

White basmati rice, dry

230 g, rinsed

Chickpeas, cooked

1 can(s), large, drained

Coriander, fresh

2 tablespoon(s), chopped, plus extra to serve

Egg, whole, raw

4 large, raw


  1. 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.
  2. 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.
  3. 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.


If you like, swap the chickpeas for a 400g tin of kidney beans