Spiced Chickpeas and Silverbeet with Eggs and Minted Yoghurt

, , ,
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon print print icon squares squares icon

Spiced Chickpeas and Silverbeet with Eggs and Minted Yoghurt

  • Cook Time: 20
  • Total Time: 20



  • 2 tablespoons olive oil
  • 1 small red onion, finely chopped
  • 2 cloves garlic, finely chopped
  • ½ cup thick Greek style yoghurt
  • ½ teaspoon salt
  • 1 tablespoon chopped mint leaves
  • ¼ teaspoon cayenne pepper
  • 1 teaspoon ground cumin
  • ¼ teaspoon ground turmeric
  • 400g can chickpeas, drained and rinsed
  • 1 tablespooon tomato paste
  • salt and freshly ground black pepper
  • 250g silverbeet, roughly chopped
  • 4 eggs


  1. Heat the oil in a large frying pan and gently cook the onion and garlic for 10 minutes until the onion starts to soften.
  2. At the same time mix the yoghurt, salt and mint together in a small bowl and set aside.
  3. Add the cayenne pepper, cumin and turmeric to the pan along with the chickpeas. And tomato paste. Season with salt and pepper.
  4. Add the silverbeet to the pan and cook for 10 minutes until the silver beet is tender.
  5. Break the eggs into the pan and cook until the whites are opaque but the yolks still runny. Serve at once, drizzled with minted yoghurt.


  • Tip: If you prefer or have spinach to use instead of silver beet, then you can substitute it, but just cook it for a little less time.
  • Serves 4 for $11


  • Serving Size: 4

Posted on

February 26, 2018