Chickpea, Spinach and Egg Curry

Ingredients

• Egg

  Whole, fresh eggs

  2 large or 100g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Cumin

  Spices, cumin seed

  1 tsp, whole or 2g

• Mustard seed

  Spices, ground

  1 tsp or 2g

• Curry powder

  Spices

  1 tbsp or 6g

• Garlic

  Raw

  1 tsp or 3g

• Ginger

  Spices, ground

  1 tsp or 2g

• Chickpeas

  (garbanzo beans, bengal gram), mature seeds, canned

  ¼ cup or 60g

• Lemon juice

  Raw

  1 tbsp or 15g

• Water

  Plain, clean water

  1 cup or 237g

• Spinach

  Raw

  2 ½ cup or 75g

• Salt

  Table

  1 dash or 0.4g

• Green bell pepper

  Sweet, green, raw

  1 medium or 119g

• Fresh cilantro

  Coriander leaves, raw

  2 tbsp or 2g

• Tomatoes

  Red, ripe, canned, packed in tomato juice

  1 cup or 240g

Directions

1. Bring a small saucepan of water to a boil. Cook the eggs for 6-8 minutes to your preferred doneness. Once cool, peel, halve, and set aside.
2. In a wide frying pan, heat the olive oil over low heat. Add cumin, mustard seeds, curry powder, garlic, and ginger, and stir-fry for 1 minute.
3. Add the tomatoes, chickpeas, lemon juice, and boiling water to the pan. Season with salt and pepper. Cook over high heat for 6-8 minutes, stirring often, until the mixture is reduced and thickened. Add the spinach and cook until wilted.
4. Divide the curry between two shallow bowls. Top each with two egg halves, sprinkle with curry powder, and garnish with cilantro. Serve immediately.