Name: Chickpea And Spinach Curry with Soft Eggs
Prep time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: Salt; 1/4 ts Cayenne pepper; 4 md Or large eggs; 1 Handful fresh coriander; 2 ts Coriander seeds; 450 g Tomatoes; 2 ts Mustard seeds; 150 ml Hot water; 1 ts Ground turmeric; 3 lg Clov garlic; 50 g Butter; 225 g Dried chickpeas; 1 ts Cumin seeds; 450 g Fresh spinach; 2 tb Groundnut oil; 2 Rounded tsp tamarind paste

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INGREDIENTS

Salt
1/4 ts Cayenne pepper
4 md Or large eggs
1 Handful fresh coriander
2 ts Coriander seeds
450 g Tomatoes
2 ts Mustard seeds
150 ml Hot water
1 ts Ground turmeric
3 lg Clov garlic
50 g Butter
225 g Dried chickpeas
1 ts Cumin seeds
450 g Fresh spinach
2 tb Groundnut oil
2 Rounded tsp tamarind paste

Servings

INSTRUCTIONS

Soak the chickpeas in water overnight. Drain and boil in plenty of water until really soft. This can take anything from 45 minutes to over 2 hours, depending on the age of the chickpeas. Drain well. Grind the cumin and coriander seeds finely. Peel the garlic and chop roughly. Put the tomatoes in a bowl, cover with boiling water and leave for 2 minutes, then peel and chop roughly. Put the tamarind paste into a measuring jug, add the hot water and stir to mix. Put the oil and butter in a wide, heavy, heatproof casserole over a medium heat. Then stir in the turmeric and the ground cumin and coriander. Next add the garlic and chopped tomatoes, the tamarind water, mustard seeds, cayenne pepper and a sprinkling of salt. Add the cooked chickpeas, cover the dish and cook gently on top of the stove, stirring once or twice, for about 15 minutes. Meanwhile, wash the spinach and add the whole leaves to the casserole. Cover again and continue cooking for about 5 minutes, until the spinach is soft. Remove the lid and, if the mixture is slightly liquid, bubble it for a few minutes, stirring in the open dish until it is fairly thick and mushy. Lower the heat and make 4 depressions in the chickpea and spinach mixture. Break the eggs carefully into these depressions. Cover again and cook for 6-8 minutes, until the eggs are just set - they should still be runny in the centre. Sprinkle with roughly chopped coriander leaves and serve immediately.

NOTES

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Chickpea And Spinach Curry with Soft Eggs

Salt 
1/4 ts Cayenne pepper 
4 md Or large eggs 
1  Handful fresh coriander 
2 ts Coriander seeds 
450 g Tomatoes 
2 ts Mustard seeds 
150 ml Hot water 
1 ts Ground turmeric 
3 lg Clov garlic 
50 g Butter 
225 g Dried chickpeas 
1 ts Cumin seeds 
450 g Fresh spinach 
2 tb Groundnut oil 
2  Rounded tsp tamarind paste

Soak the chickpeas in water overnight. Drain and boil in plenty of  water until really soft. This can take anything from 45 minutes to  over 2 hours, depending on the age of the chickpeas. Drain well.    Grind the cumin and coriander seeds finely. Peel the garlic and chop  roughly. Put the tomatoes in a bowl, cover with boiling water and  leave for 2 minutes, then peel and chop roughly. Put the tamarind  paste into a measuring jug, add the hot water and stir to mix.    Put the oil and butter in a wide, heavy, heatproof casserole over a  medium heat. Then stir in the turmeric and the ground cumin and  coriander. Next add the garlic and chopped tomatoes, the tamarind  water, mustard seeds, cayenne pepper and a sprinkling of salt. Add  the cooked chickpeas, cover the dish and cook gently on top of the  stove, stirring once or twice, for about 15 minutes.    Meanwhile, wash the spinach and add the whole leaves to the casserole.  Cover again and continue cooking for about 5 minutes, until the  spinach is soft. Remove the lid and, if the mixture is slightly  liquid, bubble it for a few minutes, stirring in the open dish until  it is fairly thick and mushy.    Lower the heat and make 4 depressions in the chickpea and spinach  mixture. Break the eggs carefully into these depressions. Cover again  and cook for 6-8 minutes, until the eggs are just set - they should  still be runny in the centre. Sprinkle with roughly chopped coriander  leaves and serve immediately.

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Nutrition

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Serving Size: 1 Serving (360g)
Recipe Makes: 4 servings

Calories: 411
Calories from Fat: 194 (47%)

Amt Per Serving		% DV

	Total Fat 21.6g	29 %
	Saturated Fat 8.1g	40 %
	Monounsaturated Fat 7g
	Polyunsanturated Fat 4.4g
Cholesterol 26.9mg		8 %
Sodium 183.1mg		6 %
Potassium 1428.2mg		38 %
Total Carbohydrate 44g		13 %
	Dietary Fiber 14.3g	57 %
	Sugars, other 29.7g
Protein 15.7g		22 %
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Calories per serving: 411

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