Chickpea, spinach and egg curry

Ingredients

• 2 eggs
• 2 tsp cumin seeds
• 1 tsp black mustard seeds
• 2 tbsp medium curry powder
• 1 tsp garlic granules
• 1 tsp ground ginger
• 400g tin chopped tomatoes
• 400g tin chickpeas, drained & rinsed
• 1 tbsp lemon juice
• 100ml boiling water
• 180g baby spinach leaves
• Fresh coriander, to garnish

Method

1. Boil the eggs for 6-8 minutes. Shock in an ice bath once done to make peeling easier.
2. Meanwhile, heat some oil in a wide frying pan over a low heat. Add the cumin, black mustard seeds, curry powder, garlic granules and ground ginger and stir-fry for 1 minute.
3. Add the tomatoes, chickpeas, lemon juice and boiling water and season. Cook over a high heat for 6-8 minutes, or until reduced and thickened, stirring often. Add the spinach and cook until wilted.
4. Divide the curry between 2 bowls, top each with a halved hard boiled egg and sprinkle over some curry powder. Scatter with coriander and serve.