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Chickpea Curried Eggs with Paratha

These Chickpea Curried Eggs feature delicately poached eggs simmered in a golden chickpea curry served alongside a stack of crisp and flaky paratha.
Print Recipe
Prep Time 1 hour
Cook Time 45 minutes
Resting Time 2 hours
Course brunch, Main Course
Servings 4

Equipment

  • A large deep cast iron skillet or braiser

Ingredients
  

Paratha *

  • 3 cups all-purpose flour
  • 2 tsp salt
  • 2 tbsp neutral oil I used canola
  • 1 cup hot water
  • 16 tbsp unsalted butter or ghee softened, divided

Chickpea Curried Eggs

  • 2 tbsp neutral oil I used canola
  • 4 cloves garlic thinly sliced
  • 3 shallots halved and sliced
  • 1 tbsp tomato paste
  • 1 tbsp Madras curry powder
  • 1 tsp ground cumin
  • 1 tsp turmeric
  • ½ tsp ground coriander
  • 2 cans chickpeas drained and rinsed, divided
  • 2 cups veggie stock
  • 3 green chilies or serrano peppers sliced thin
  • 1 can full fat coconut milk
  • 1 tbsp honey
  • 1 lime juiced
  • 6-8 large eggs
  • ½ cup fresh cilantro coarsely chopped

Instructions
 

For the Paratha

  • Place the flour and salt in a large bowl. Whisk to combine. Add the oil and, using your fingertips, rub the oil into the flour mixture until it resembles damp sand. Form a well in the center of the flour mixture and add the water. Using your hand, mix the dry ingredients into the wet until a shaggy dough forms.
  • Transfer the dough to the counter and knead for 5-8 minutes. The dough should come together but still look lumpy. Return the dough to the bowl and cover. Let rest for 1 hour.
  • Once the hour is up, cut the dough into 8 pieces and form them into balls. Cover the dough pieces. Working with one ball at a time, roll the dough out until paper-thin on a very lightly floured surface. Spread butter or ghee evenly over the surface of the dough and lightly sprinkle with flour.
  • Take the edge of the dough closest to you and begin to roll it away from you, taking care to form a tight spiral. Once the dough has been rolled into a thin log, roll each end of the log onto itself in opposing directions to form a sort of coiled S. Place one coil on top of the other and press the dough flat with the palm of your hand. Transfer the dough to a plate and cover. Repeat with the remaining dough balls. Let rest for 1 hour.
  • Once the second hour has passed, roll each dough ball out to a form a disc. Fry the paratha one by one in a dry cast-iron skillet to set the dough but not brown it. You can hold the paratha at this stage until you're ready to serve.
  • When you're almost ready to serve, add a tablespoon of the remaining butter or ghee to the skillet and fry the paratha until golden on both sides, adding more butter or ghee as needed. Keep the paratha warm until ready to serve.

For the Chickpea Curry Eggs

  • Heat the oil in a large cast-iron skillet or braiser over medium-low heat until shimmering. Add the shallots and sauté until just translucent. Add a pinch of salt and the garlic and sauté until fragrant.
  • Add the tomato paste, curry powder, cumin, coriander, and turmeric to the pan and sauté briefly. Add 1 can of the chickpeas and toss to coat. Pour in the veggie stock and season generously with salt. Bring the mixture up to a boil, then reduce to a simmer. Let cook for 15 minutes.
  • When the 15 minutes are up, transfer the mixture to a large food processor. Blizt until smooth. Return the puree to the skillet and place it back on the heat. Add the remaining chickpeas, chilies, coconut milk, and honey. Bring the mixture back up to a boil and then reduce to medium. Cook the curry at a spirited simmer until reduced by half, about 10-15 minutes.
  • Once the curry has reduced, turn the heat down to low and stir in the lime juice. Taste and season with salt accordingly. Crack each egg over the surface of the sauce and bring to a gentle boil. Once the egg whites on the surface of the sauce have turned opaque, turn the heat down as low as it will go. Cover the pan and cook for a minute or two or until the egg whites on the surface are just set.
  • Take the pan off of the heat and sprinkle with fresh cilantro. Serve immediately with warm paratha on the side for dipping and scooping.

Notes

Keyword chickpeas, coconut milk, curry, eggs