Curried Spinach, Eggs & Chickpeas

A healthy, low calorie, and full flavour supper dish. https://www.bbcgoodfood.com/recipes/curried-spinach-eggs-chickpeas

Canned Chickpeas

240 g

Chopped Tomatoes

400 g

Baby Spinach (Fresh)

200 g

Onion

1 pc

Garlic Cloves

1 pc

Ginger Root

15 g

Egg

2 pc

Garam Masala Powder

1 tsp

Coriander Powder

1 tsp

Ground Cumin

1 tbsp

Natural Yoghurt

3 tbsp

Red Chilli

1 pc

Coriander (Fresh)

30 g

Turmeric Powder

1 tsp

Vegetable Oil

1 tbsp

Water

100 ml

Steps

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.
2. Add the garlic, ginger, turmeric, ground coriander, garam masala, cumin and tomatoes, and fry for 2 mins more.
3. Add the chickpeas, 100ml water and the sugar and bring to a simmer.
4. Stir in the spinach, then cover and cook for 20-25 mins. Season to taste.
5. Cook the eggs in a pan of boiling water for 7 mins, then rinse under cold running water to cool. Drain, peel and halve.
6. Swirl the yogurt into the curry, then top with the eggs, chilli and coriander. Season.