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, raw

  ¼ cup or 50g

• 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

  Crushed, canned

  1 cup or 240g

Directions

1. Bring a small saucepan of water to a boil and cook the eggs for 6-8 minutes, or until done to your liking. When cool enough to handle, shell, halve, and set aside.
2. Meanwhile, heat the oil in a wide frying pan over low heat. Add the cumin, mustard seeds, curry powder, garlic, and ginger, and stir-fry for 1 minute.
3. Add the tomatoes, chickpeas, lemon juice, and boiling water, and season with salt and pepper. Cook over 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 two shallow bowls, top each with two egg halves, and sprinkle over some curry powder. Scatter with cilantro and serve immediately.