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Chickpea pulse pan  with crispy bacon

Chickpea pulse pan with crispy bacon


This dish is great for a simple, yet tasty, family meal

  • Feeds 4 Feeds 4
  • Ready in 45 minutes

Each serving contains

  • Energy
    2341kj 559kcal
  • Fat
    Med 29%
  • Saturates
    Low 27%
  • Sugar
    Low 11%
  • Salt
    High 34%

% of adult’s reference intake | Carbohydrates per serving : 59g


  • 1 tbsp Co-op olive oil
  • 1 onion, finely sliced
  • 4 garlic cloves, crushed
  • 2 x 400g cans Co-op chopped tomatoes
  • 1 tsp dried thyme
  • 2 x 400g cans Co-op chickpeas, drained and rinsed
  • 100ml Co-op British semi-skimmed milk
  • 2 Co-op smoked back bacon rashers
  • 4 Co-op British free range eggs
  • 2 Co-op pitta breads, toasted, to serve


  1. To make the sauce, heat the oil in a large pan that has a lid, and cook the onion over a medium-high heat for 7-8 mins, stirring, until softened
  2. Add the garlic and cook for another minute
  3. Stir in the tomatoes, thyme, chickpeas and milk, then bring to a simmer
  4. Partially cover the pan and cook, stirring often, for 25 mins
  5. While it’s cooking, heat the grill and cook the bacon until it’s crisp, 8-10 mins, turning halfway, then keep warm
  6. When the sauce is done, make 4 wells in it and crack an egg into each
  7. Cover the pan fully, turn the heat to medium-low, and cook for 5-6 mins, until the egg whites have set
  8. Chop, then scatter the bacon around the pan, then serve with the pitta bread to mop up the juices