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Chickpea Menemen served fresh with vegetables and eggs on top
Wholesome chickpea menemen cooked in a pan with eggs and fresh vegetables.

Chickpea menemen

Author: Flavelo
Recipes Vegetarian & Vegan Main Courses
Menemen is the king of Turkish breakfasts, a soft, juicy egg and vegetable stew. In this version, adding chickpeas turns it into a 'superfood' breakfast that keeps you full until noon. The nutty flavour and creamy texture of chickpeas blend beautifully into the tomato base while providing extra fibre and protein.
🕒 Prep Time 10 mins
🍳 Cook Time 25 mins
⌛ Total Time 35 mins
🍽️ Servings 4 servings
🔥 Calories 480 kcal
🌍 Cuisine Turkish

Ingredients

Equipment Needed

  • Large frying pan (with lid)
  • Wooden spoon

Allergen Information

⚠️ Eggs

Instructions

1 ✓

Finely chop the red onion. Heat the oil in the pan and sweat the onion until translucent.

Tip: We call it translucent when the onion loses its white colour and becomes see-through but hasn't browned yet.
2 ✓

Add the crushed garlic and diced pepper. Sauté for 3-4 minutes until the pepper softens.

Tip: It is important that the pepper softens before the tomato, as tomato acidity will slow down the pepper's cooking later.
3 ✓

Stir in the chopped tomatoes, paprika, cumin, salt, and pepper. Cook for 10 minutes until you get a thick sauce.

Tip: Squash the tomatoes with the wooden spoon to help them release their juices.
4 ✓

Pour in the rinsed chickpeas and warm through for a few minutes.

Tip: The chickpeas are already cooked; they just need to absorb the flavour of the sauce.
5 ✓

Make small wells in the ragout and crack in the eggs. Cover and steam over low heat for 3-4 minutes until the whites turn white but the yolks are still runny.

Tip: Don't remove the lid during this time so the steam stays in.
6 ✓

Serve immediately with fresh bread for dipping.

Tip: The essence of Menemen is the sauce; don't boil away all the liquid.

Recipe FAQ

Can I use tinned chickpeas?
Yes, it's recommended! Just rinse thoroughly before use.
How do I keep the eggs soft?
The secret is low heat and a lid. Let them steam, don't fry hard from below.

Ingredients

  • 3 tbsp Olive oil
  • 1 pcs Red onion
  • 2 cloves Garlic
  • 1 pcs Green pepper (Turkish green pepper or pointed pepper)
  • 3 pcs Tomatoes
  • 200 g Cooked chickpeas (tinned)
  • 4 pcs Eggs
  • 1 tsp Salt
  • 0.5 tsp Black pepper
  • 1 tsp Sweet paprika powder
  • 0.5 tsp Ground cumin