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GOAL CRUSHING RECIPES, Ep 2 | Released Oct. 30 2020

Fragrant spiced chickpea hash 2 tsps coconut oil or ghee 14 oz. canned chickpeas, drained, rinsed and patted dry with kitchen paper 1 tsp. garam masala 1?2 tsp. ground cumin 1?2 tsp. hot chili powder a pinch of sea salt a pinch of ground black pepper 1 small red onion, finely sliced 2 garlic cloves, finely chopped 1 inch piece fresh ginger, peeled and finely chopped 10.5 oz. canned chopped tomatoes 2 tops. olive oil 2 eggs a small handful fresh cilantro, finely chopped Serves 2 Per serving: 342 calories 18g fat 28g carbs 17g protein Heat the oil/ghee in a large frying pan over a medium heat. Add the chickpeas, garam masala, cumin, chili powder, salt, and pepper. Fry for 3 minutes, stirring occasionally. Add the onion and fry gently for 4 minutes, stirring occasionally. Add the garlic and ginger, and fry for 30 seconds, or until fragrant. Add the tomatoes and olive oil. Stir well and reduce heat to low. Cover and simmer for 10 minutes. Meanwhile, bring a small saucepan of water to the boil, then reduce the heat to medium/low. Using a slotted spoon, gently lower the eggs into the water, and simmer for 8 minutes. Remove the eggs from the water with a slotted spoon and immerse fully in cold water for 4 minutes. Peel the eggs and cut in half. Divide the chickpea hash between two plates. Top with the eggs and garnish with cilantro. Serve. Store any leftover chickpea hash in an airtight container and refrigerate for up to 3 days or freeze on same day.