Pakistani · easy
Chickpea chaat with boiled eggs
Warm spiced chickpeas tossed with lemon, onion, tomato and cucumber, topped with sliced boiled eggs and cool whisked yogurt. No cooking in the morning beyond a one-minute warm-up.
Makes 1 · Weekend 5 min · On the day 7 min · Freezer
The video’s version isn’t the same as ours; follow the amounts below for the numbers above.
Ingredients
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Method
Saturday night: the soaked chickpeas cook in a covered steel bowl set above the kidney beans in the pressure cooker; drain, cool on a plate, bag flat and freeze.
Monday night: move the chickpea bag to the fridge and boil the 3 eggs (9 min, then cold water); keep them in their shells.
Morning: warm the chickpeas 1 min in a pan with a splash of water.
Toss the warm chickpeas with onion, tomato, cucumber, lemon, roasted cumin, chilli and salt.
Peel and slice the eggs on top, spoon over the whisked yogurt and finish with coriander.
Freeze & reheat
- Freeze
- Boiled chickpeas only, flat bag. Label: 'TUE - BREAKFAST - Boiled chickpeas 1/2 cup (COOKED) - warm 1 min & toss - made Sat __/__'
- Thaw & reheat
- Fridge Monday night; warm 1 min in a pan with a splash of water. Eggs and yogurt are fresh, never frozen.
- Keeps
- Boiled chickpeas: freezer 2 months, fridge 3 days after thawing; boiled eggs in shell 5 days in the fridge
Why it tastes good: Dress the chickpeas with lemon and spice while they are warm so they soak it up, then add the cold yogurt last.
Nutrition, per portion
Chickpea chaat with boiled eggs
Cook-up: this is prepped Saturday night 22:10
Adapted from Chana Chaat Recipe by Swasthi Shreekanth (Swasthi's Recipes) (5 stars from 30 reviews; commenters say it turned out very delicious and was a huge hit).
Photo: Chotpoti (chickpea/pea chaat with grated boiled egg) by Radowan Nakif Rehan, Unsplash License (Unsplash).
