Chickpea and courgette eggah

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Chickpea and courgette
Chickpea and courgette
  • Serves: 4

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Easy peasy

  • Costs: Cheap as chips

An eggah is an Arabic-style omelette and this hearty chickpea and courgette version makes a delicious cheap and easy lunch or dinner. Feed a family of 4 for under a fiver with this bargain meal


  • 2tbsp oil
  • 1 onion, thinly sliced
  • 1 courgette, thinly sliced
  • 1 (400g) can chickpeas, drained
  • 1 clove garlic, crushed
  • 1/2tsp chilli flakes
  • 1/2tsp ground cumin
  • 45g/3tbsp freshly chopped flat parsley
  • 6 large eggs

Cook extra and pack in lunchboxes for the next day with salad - delicious!


  1. Heat the oil in a medium non-stick frying pan, add the onions and sauté over a medium heat for 6-8mins or until golden brown. Add the courgettes, increase the heat and sauté for 2mins until softened.
  2. Stir in the chickpeas, garlic, spices and parsley and stir fry for 2mins until hot. Beat the eggs with 2tbsp water and add to the pan. Cover the pan with a lid or tray, then cook over a medium heat for 3-4mins or until the surface is almost set.
  3. Sprinkle over the cheese, pop the pan under a hot grill and cook for a further 2-3mins or until the top is golden and the centre is set. Serve warm or cold in wedges with harissa sauce and a tomato salad.

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No cheese mentioned in the ingredients - how much and what sort is suggested please?

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