Roasted Chickpeas with Pitta, Yoghurt & Eggs

Ingredients:

40g watercress, roughly chopped

2 pitta breads

1 400g tin chickpeas, drained

2 eggs

100g plain yoghurt

Paprika, Chili Flakes, Salt & Pepper

Olive Oil

Method:

1. Preheat the oven to 180° and line a baking tray with greaseproof paper.

2. In a bowl, toss the chickpeas in a drizzle of olive oil, about 2sp Paprika, a pinch of salt and pepper and as many chilli flakes as you prefer. Scatter these on the baking tray and bake for around 30 minutes.

3. Toast the pittas on each side and allow to cool slightly before slicing.

4. In a pot of boiling water, poach each egg for around 2-3 minutes.

5. To serve, divide the plain yoghurt between two plates. Make a small well in each, and add the watercress first, then chickpeas and top with the poached egg. Sprinkle everything with a pinch of paprika and black pepper and serve with the warm, toasted pittas.

Photography by Lara Jane Thorpe