Curried spinach, eggs & chickpeas

Ingredients

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

Method

STEP 1

Heat the oil in a large frying pan or flameproof casserole pot over a medium heat, and fry the onion for 10 mins 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.

STEP 2

Cook the eggs in a pan of boiling water for 7 mins, 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.

Serves 2 – taken from bbcgoodfood.com

Crafts and Life