Curried spinach, eggs & chickpeas

calcium chickpeas eggs fibre folate healthy low calorie spinach vitamin c

N/A

Source

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

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.

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.