Chickpea and Frankfurter Ragout

This was inspired by a recipe in the free co-op magazine but heavily modified to produce a very tasty meal.


For 1 ...Continued
2 tbspn oil 2 tspn dried thyme
70 gm onion (prepared weight) 1 tspn dried rosemary
5 gm garlic 1½ tspn smoked paprika
1 small (230 gm) tin chopped tomato 2 frankfurters (herta)
125 gm chickpeas (tinned) 1 egg
150 ml chicken stock  


Cooking - 40 min

  1. Heat the oil in a suitable pan, over a low flame, and fry the onion, stirring regularly, for 7 min.
  2. Add the garlic and fry, stirring, for 1 min.
  3. Add the chopped tomato, chickpeas and chicken stock and simmer, stirring regularly, for 25 min, adding a little more stock or water if needed to prevent drying.
  4. Stir in the thyme, rosemary, smoked paprika and frankfurters and cook, stirring for 1 min.
  5. Make a well in the middle (needs to be dryish to work) and crack in the egg, cover, and cook for about 6 min.


  1. Serve with a pitta bread or similar.

I'd like to know if you enjoyed this so please email – also feel free to ask for help.
The main ingredients
Enlarge image

The finished meal

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