Curried Baked Chickpeas and Eggs

Ingredients

Estimated total cost: €9.25 · €1.54/serving

• 1 cup of premium extra-virgin olive oil (use a high-quality oil for best flavor; avoid heating to high temperatures to preserve its delicate taste)Est. price €2.50–€5.00
• 1 tablespoon of fragrant curry powder (adjust amount based on spice preference)Est. price €0.15–€0.40
• 1 tablespoon of Diamond Crystal salt or 1 teaspoon of Morton kosher salt (use a coarse salt for better seasoning; taste as you go and adjust if needed)Est. price €0.05–€0.15
• 1 teaspoon of whole black peppercorns (lightly crush peppercorns for a burst of fresh flavor)Est. price €0.03–€0.08
• 1 bunch of aromatic cilantro (rinse well and pat dry before chopping finely; use both leaves and stems for added flavor)Est. price €0.80–€1.80
• 1 small bunch of vibrant parsley (remove tough stems before finely chopping)Est. price €0.60–€1.50
• 3 scallions, trimmed and sliced (use both the white and green parts for added flavor and color)Est. price €0.40–€0.90
• 1 3" piece of fresh ginger, peeled and cut into 1" pieces (use a sharp knife or vegetable peeler to peel ginger easily)Est. price €0.30–€0.70
• 1 small Scotch bonnet or habanero chile, stem removed (handle hot peppers carefully and consider wearing gloves)Est. price €0.25–€0.60
• Zest and juice of 1 lime (use a microplane zester for the zest and a citrus juicer for the juice)Est. price €0.10–€0.25

Steps

1. 1

   In a blender, combine ½ cup of extra-virgin olive oil with 1 tablespoon of curry powder, 1 tablespoon of Diamond Crystal salt or 1¾ teaspoons of Morton kosher salt, 1½ teaspoons of black peppercorns, half a bunch of cilantro including the stems, half a small bunch of parsley including the stems, 3 trimmed scallions, one piece of peeled ginger cut into 1-inch pieces (about 3 inches in total), and one small Scotch bonnet or habanero chile with the stem removed. Blend all the ingredients until they form a smooth paste to create the curry paste. Set aside for later use.

2. 2

   Start by preheating the oven to 450°F. In a small bowl, mix together the zest and juice of 1 lime, thinly sliced 2 small cucumbers (like Persian cucumbers), 2 tablespoons of chopped cilantro, and ½ teaspoon of Diamond Crystal salt or ¼ teaspoon of Morton kosher salt. Allow the cucumber mixture to sit aside for later use.

3. 3

   Begin by heating 3 tablespoons of extra-virgin olive oil in a spacious oven-safe skillet over medium heat. Cook the reserved curry paste, stirring occasionally, until the oil separates and the curry becomes aromatic, which should take around 5 minutes. Introduce one 15-ounce can of rinsed chickpeas to the skillet and stir to ensure they are coated with the curry paste. Pour in 1 cup of water and thoroughly mix everything together until a saucy consistency is achieved. Allow the mixture to come to a simmer before taking it off the heat source.

Full steps, exact amounts, and Cook Mode are available after sign-in.

• Cultural note

  Curried baked chickpeas and eggs likely have origins in Indian cuisine, given the prominent use of curry powder and spices like fresh ginger and Scotch bonnet peppers. The dish showcases a fusion of flavors and ingredients, reflecting a blend of cultural influences. Cilantro, parsley, and lime wedges add freshness and…

• Seasonal note

  This dish can be enjoyed year-round as the main ingredients like chickpeas, eggs, and spices are typically available in stores consistently. However, fresh cilantro, parsley, and cucumbers are best during the spring and summer months.

• Health note

  Curried baked chickpeas and eggs are a nutritious dish rich in protein, fiber, and healthy fats from olive oil. The chickpeas provide a good source of plant-based protein, while the eggs offer essential amino acids. The dish is also high in fiber, vitamins A, C, and K, promoting overall health and immunity.