Poached eggs and chickpeas

Poached eggs and chickpeas

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Heat a small pan and spray with olive oil spray. Cook a small-diced onion for around 7 minutes until softened. Add a clove of crushed garlic for 1 minute and then stir in 200g canned of chickpeas (drained) plus 100g of tomatoes with herbs. Simmer for 10 minutes. Transfer to a wide bowl. Top with 2 poached eggs and serve.