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Curried spinach, egg and chickpeas

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Curried spinach, egg and chickpeas

Doesn’t sound that good but is!
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 2 people
Course: Lunch, Main Course
Ingredients Method

Ingredients
  

  • 1 tbsp rapeseed oil
  • 1 onion thinly sliced
  • 1 garlic clove crushed
  • 3 cm piece ginger peeled and grated
  • 1 tsp each of ground turmeric ground coriander, garam masala
  • 1 tbsp ground cumin
  • 450 g tomatoes chopped
  • 400 g can chickpeas drained
  • 1 tsp sugar
  • 200 g spinach or Kale
  • 2 large eggs
  • 3 tbsp natural yogurt
  • 1 red chilli finely sliced
  • ½ small bunch of coriander torn

Method
 

  1. Heat the oil in a large frying pan or casserole dish over a medium heat, and fry the onion for 10mins until golden and sticky. Add the garlic, ginger, turmeric, ground coriander, garam masala, cumin and tomatoes, and fry for 2 mins more. Add the chickpeas, 100ml water and the sugar and bring to a simmer. Stir in the spinach, then cover and cook for 20-25 mins. Season to taste.
  2. Cook the eggs in a pan of boiling water for 7mins, then rinse under cold running water to cool. Drain, peel and halve. Swirl the yogurt into the curry, then top with the eggs, chilli and coriander. Season to taste and serve.