Chickpea pot with picnic eggs

Name: Chickpea pot with picnic eggs
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 150 g Broad beans (fresh or frozen); 1 can(s) (425 ml) Chickpeas; 3 medium-sized carrots; 4 stalks of celery; 2 Onions, 1 garlic clove; 2 TABLESPOONS Olive oil; 1/2 TEASPOON ground cumin; 1/2 TEASPOON Coriander seeds; 1 TABLESPOON Tomato paste; 1 TABLESPOON liquid honey; 1 can(s) (425 ml) chunky tomatoes; 4 Eggs; 2 TABLESPOONS Lemon juice; 1/2 TEASPOON Sambal Oelek; 7-10 Tbsp salt, pepper; 3 Stem(s) flat leaf parsley

AUTHOR
Isreal Robertson

DIFFICULTY
very easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

150 g Broad beans (fresh or frozen)
1 can(s) (425 ml) Chickpeas
3 medium-sized carrots
4 stalks of celery
2 Onions, 1 garlic clove
2 TABLESPOONS Olive oil
1/2 TEASPOON ground cumin
1/2 TEASPOON Coriander seeds
1 TABLESPOON Tomato paste
1 TABLESPOON liquid honey
1 can(s) (425 ml) chunky tomatoes
4 Eggs
2 TABLESPOONS Lemon juice
1/2 TEASPOON Sambal Oelek
7-10 Tbsp salt, pepper
3 Stem(s) flat leaf parsley

Directions

1
Defrost frozen beans in warm water. Score light, leathery skin on one side and press out the seeds. Rinse the chickpeas in a cold-strainer and let them drain. Peel or clean and wash carrots and celery.
2
Cut both into small pieces. Peel onions and garlic and chop finely.
3
Heat the oil in a large pot. Sauté onion, garlic, carrots and celery for about 3 minutes. Add cumin, coriander seeds and tomato paste. Stir-fry everything for about 2 minutes until it starts to smell.
4
Add honey, tomatoes with juice, chickpeas and beans. Approx. 3⁄4 Pour in l water. Bring to the boil, cover and simmer for about 20 minutes.
5
Meanwhile, boil the eggs for 6-8 minutes until they are soft. Quench cold and let them cool down. Peel and quarter the eggs.
6
Season soup with lemon juice, sambal oelek, salt and pepper. Wash parsley, shake dry and pluck the leaves. Serve with egg and e.g. thin bread cakes.