Chickpea and courgette eggah

Chickpea and courgette eggah
  • Serves: 4
  • Prep: 10 mins
  • Cook: 15 mins

A lovely light summer recipe, our chickpea and courgette eggah recipe infuses classic Moroccan herbs and spices for an alternative take on a popular quiche or tortilla. Cooked in just 15 minutes, this dish is great for a quick and nutritious meal at home or as a packed lunch for picnics or your workplace.


  • 30ml/2 tbsp oil
  • 1 onion, thinly sliced
  • 1 courgette, thinly sliced
  • 1 (400g) can chickpeas, drained
  • 1 clove garlic, crushed
  • 1/2 tsp chilli flakes
  • 1/2 tsp ground cumin
  • 45m/3 tbsp freshly chopped flat parsley
  • 6 large British Lion eggs
  • 80g/3oz Cheddar cheese, grated


  1. Heat the oil in a medium non-stick frying pan, add the onion and sauté over a medium heat for 6-8 minutes or until golden brown. Add the courgettes, increase the heat and sauté for 2 minutes until softened.
  2. Stir in the chickpeas, garlic, spices and parsley and stir fry for 2 minutes until hot. 
  3. Beat the eggs with 30ml/2tbsp water and add to the pan. Cover the pan with a lid or tray, then cook over a medium heat for 3-4 minutes or until the surface is almost set.
  4. Sprinkle over the cheese, pop the pan under a hot grill and cook for a further 2-3 minutes or until the top is golden and the centre is set.
  5. Serve warm or cold in wedges with harissa sauce and a tomato salad.

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3.3 / 5 rating (66 votes)

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