Coriander Potatoes with Chickpeas and Tomatoes

I have been eating loads of vegetarian meals recently including lots of beans and pulses. I used to really dislike, lentils and chickpeas. I'm not a big fan of crunchy with soft, so nuts in salad, chocolate and ice cream is a no-no, and similarly I always found the texture of chickpeas too hard, but I have discovered that if I cook them for long enough and they go softer without being mushy I actually love the taste of them.

This Coriander Potatoes with Chickpeas and Tomatoes dish was definitely one of the tastiest chickpea recipes I've tried. The egg wasn't in the original recipe, but I added it in for a bit more protein and it went really well with the flavours of the dish.

Coriander Potatoes with Chickpeas, Tomatoes and an Egg on top (adapted from Australian Women's Weekly Lebanese Cooking)

(Serves 4)

2 tbsp olive oil
1 large onion, sliced thinly
2 cloves garlic, crushed
2 tsp ground cumin
2 tsp ground coriander
4 medium potatoes, sliced thickly
400g tin chopped tomatoes
1 tbsp tomato paste
1 tsp sugar
1 1/4 cups/310ml water
300g tin of chickpeas, rinsed and drained
1/4 cup finely chopped fresh coriander leaves

Heat oil in a large frying pan, cook onion and garlic, stirring until onion is soft.

Add spices and cook stirring until fragrant. Add the potato and cook until lightly browned.

Add the tomato paste and cook for a minute, stir in undrained crushed tomatoes, chickpeas, sugar and water, simmer covered for about 25 mins or until the potatoes are tender.

With about 5-8 mins of cooking time left crack an egg onto the top of the mixture and re-cover with the lid, leave for 5-8 mins (depending on how you like your egg), and serve with the chopped coriander sprinkled over.