Spiced Chick Peas, Crunchy Broccoli, and a Poached Egg (GF, DF, V)

Spiced Chick Peas First

You can have this for breakfast, lunch or supper!  A gorgeous plate that is ready in under 10 minutes and is budget friendly.

Vegetarian, Gluten and Dairy Free.

This serves One


Calories 365, Fat 18g, Carbs 26g, Fiber 10g and Protein 20g


  • 2 Tsp Coconut Oil
  • 120g Drained Chick Peas
  • 100g Broccoli
  • 1 Large Free Range Egg
  • 1 Clove Finely Chopped Garlic
  • 1 Tsp Finely Chopped Ginger
  • 1 Tsp Ground Cumin
  • 1 Tsp Ground Coriander
  • 1Tsp White Wine Vinegar

You will need:

  • Small Frying Pan
  • Small Sauce Pan
  • Wok
  • Measuring Spoons / Scales
  • Colander
  • Sharp Knife
  • Vegetable Chopping Board
  • Spatula
  • Add a teaspoon of coconut oil to your frying pan over a medium heat


  • Add coriander, cumin, ginger and garlic.  Cook for one minute

    Add chickpeas and cook for 5 minutes stirring every minute

  • Add boiling water to pan and boil

    Add your white wine vinegar

    Crack Egg into water. Put Lid on Pan and remove from heat.

    Let the egg cook for 3 minutes

  • Melt a teaspoon of coconut oil into wok over a high heat

  • Add broccoli and stir fry for 3 minutes

  • When egg whites are just cooked remove from pan

  • Plate up all ingredients

    For a finishing touch, a drizzle of chilli oil on this is amazing.


Massage Therapist. Meditation and Mindfulness Instructor. Mum. Love cooking, Lifting Weights, Appreciating the best in people, Walking barefoot and Smiling.

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