Tomato, cinnamon & mint chickpeas

Ingredients

Serves 4

3 tbsp of pine nuts

1 onion thinly sliced

4 garlic cloves thinly sliced

2 cans (400g x 2) of chickpeas, drained and rinsed

Olive oil

2 anchovy fillets

1 tbsp of organic tomato paste

2 tsp of ground cinnamon

1 tsp of peperoncino/ chili flakes

2 cans (400g x 2) of organic chopped tomatoes

2 big handfuls of chopped Swiss chard

1 small handful of chopped mint

4 pasture raised eggs, poached

Instructions

1) In a non-toxic pan, toast the pine nuts over medium heat for about 4 min. Once golden set aside.

2) Heat olive oil in the same pan over medium heat. Add onions, garlic, a pinch of salt and pepper and stir. Add anchovies and let them dissolve into the oil while stirring. Once the onions are softer, add the tomato paste, let it cook for 4 min and combine with the rest. Stir in the cinnamon and peperoncino, and add the chopped tomatoes and let simmer for about 5min.

3) Add the chickpeas and let simmer for 15min. During this time make your poached eggs. Now, stir in the swiss chard for about 2 min and remove the pan from the heat. Serve the chickpeas topped with the pine nuts, mint and poached eggs.