Soft scrambled eggs, herby oven-roasted chickpeas and toasted sourdough turn a few pantry favourites into a hearty breakfast. Lemon zest, parsley and chives keep every bite fresh.
This breakfast is all about two distinct textures: creamy scrambled eggs and chickpeas with a crisp, toasted coating. Tinned or jarred chickpeas are convenient, but they contain a lot of moisture. Rinse them and pat them thoroughly dry with a clean tea towel or paper towel; the drier they are when they go into the oven, the better they’ll roast. A splash of olive oil helps the spices stick and gives the outside some colour. Cumin adds a warm, earthy flavour, while paprika brings mild sweetness. Use regular paprika, not smoked, if you want the lemon and herbs to shine through.
A hot oven matters more than a long list of ingredients. Spread the chickpeas in a single layer on a baking sheet so moisture can evaporate instead of getting trapped. Give the sheet a shake halfway through for an even colour. They’re ready when they’re firm and golden brown on the outside; the inside will usually stay a little softer than that of dried, fried snacks. Don’t let them get too dark, as paprika can taste bitter. There’s no need to preheat the baking sheet, and doing so only makes it harder to toss the chickpeas.
Low to medium-low heat works best for scrambled eggs. On high heat, the eggs set quickly and can turn dry or grainy. Stir gently with a spatula and take the pan off the heat when the eggs are still glossy and not quite fully set; the residual heat will finish cooking them. Chives add a mild onion flavour, while parsley brings a fresh, green note. Grate only the yellow part of the lemon zest over the pan or plate: the white pith underneath can be bitter. No chives on hand? Use a little extra parsley.
Serve the chickpeas straight on top of the scrambled eggs, with the sourdough on the side for scooping up the soft eggs. A sturdy sourdough slice holds its bite after toasting, but whole wheat bread or another sturdy bread will also work. To serve one, simply halve the quantities. You can roast the chickpeas ahead of time, too, but let them cool completely before storing them in an airtight container; they’ll be less crispy in there. Reheat them briefly on a baking sheet in a hot oven. It’s best to make the scrambled eggs just before serving so they stay soft.
Preheat the oven to 210 °C (190 °C fan). Line a baking sheet with parchment paper.
Rinse the chickpeas and pat them very dry. On the baking sheet, toss them with the olive oil, cumin, paprika, salt and some black pepper. Spread them out in a single layer.
Roast the chickpeas for 25–30 minutes, shaking the baking sheet halfway through. Take them out as soon as they’re golden brown and crispy on the outside.
Toast the sourdough. Meanwhile, beat the eggs with a pinch of salt and pepper.
Melt the butter in a frying pan over low to medium-low heat. Pour in the eggs and stir gently with a spatula until softly set but still glossy. Take the pan off the heat.
Stir the parsley, chives and lemon zest into the eggs. Divide the scrambled eggs between two plates, spoon the warm chickpeas on top and serve with the toasted sourdough.
Main courseSweet corn, a splash of cream and a squeeze of lime make a hearty soup with both tender and whole kernels. Crispy tortilla strips, cilantro and chili oil bring freshness, heat and crunch to every bowl.
Main courseA hearty bowl of tender pearl barley, sweet cumin-roasted carrots and golden-brown chickpeas. The fresh sauce of herbs, lemon and tahini brings it all together, while toasted sesame adds a little crunch.
Main courseGolden brown and crisp at the edges, soft inside: these courgette and corn fritters get a fresh lift from lime yogurt and a little heat from chili oil. Serve them as a main course with a crunchy salad.