INGREDIENTS:

2 tablespoons olive oil
2 small onions, finely chopped
1 stock cube (vegetable or chicken)
A splash of hot water
1 can (15 oz) chickpeas, drained and rinsed
1 can (15 oz) diced tomatoes
1 teaspoon garlic granules
Salt and pepper, to taste
2 tablespoons Hot Boss sauce
4 large eggs
Fresh coriander (cilantro), chopped, for garnish

METHOD:

Prepare the Pan:
Add olive oil to a hot pan.
Once the oil is heated, add the chopped onions and cook until they start to sweat and become translucent.

Caramelize the Onions:
Add a stock cube and a splash of hot water to the pan.
Stir well and allow the onions to brown and caramelize. This should take about 5-7 minutes.

Combine Ingredients:
Mix in the drained chickpeas, diced tomatoes (with their juice), garlic granules, salt, pepper, and Hot Boss sauce.
Stir everything together to combine well.
Cook the Chickpeas:
Cover the pan with a lid and leave it to cook on low heat for at least 30 minutes, or until the chickpeas have softened.
Stir occasionally to prevent sticking and add a bit of water if the mixture becomes too dry.

Add the Eggs:
After the chickpeas have softened, add another splash of hot water and stir it through the mixture.
Create small wells in the chickpea mixture and crack an egg into each well.
Cook the Eggs:
Place the lid back on the pan and cook for about 4 minutes, or until the eggs are cooked to your liking.
For firmer yolks, cook a bit longer.

Garnish and Serve:
Remove the lid, garnish with freshly chopped coriander (cilantro), and serve immediately.

Enjoy your spicy chickpea and eggs
.