Vegetarian Spiced Chickpea Scotch Egg

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Vegetarian Spiced Chickpea Scotch Egg

Vegetarian Spiced Chickpea Scotch Egg

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I love these flavour-bombs with something light, like a fresh green salad with shaved fennel – the juxtaposition of crunchy and rich textures is delicious. My Vegetarian Spiced Chickpea Scotch eggs are fantastic for lunchboxes and a real showstopper at a picnic.

Serves 4 Ready in 25 minutes Good For ,


Heat the oven to 180ºC/350ºF/Gas 5.

Soft boil 4 eggs in simmering water – 5 minutes should do it for a nice runny yolk – then plunge into ice cold water. Once cool, peel the shells off and leave the eggs to the side.

In a food processor blend the chickpeas, spring onion, tahini, cumin, and salt together.

Dust the egg with a little flour then grab ¼ of the chickpea mixture and wrap it around the egg. Dust again with a little more flour. Brush the egg white over your scotch egg then roll it in breadcrumbs and sesame seeds. Repeat for the remaining 3 eggs.

Finally brush with the olive oil, sprinkle with sea salt and bake in the oven for 10 minutes.

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