Jamaican Curry Chickpeas and Spinach with Fried Egg
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Ingredients
- 800 g tinned chickpeas, drained
- 2 tbsp jamaican curry powder
- 1 onion
- 2 garlic cloves
- 200 g spinach
- 200 ml coconut milk
- 4 large eggs
- 280 g long grain rice
Nutrition (per serving)
- Calories
- 729 kcal
- Protein
- 31 g
- Carbohydrate
- 93.8 g
- of which sugars
- 5.4 g
- Fat
- 23.3 g
- of which saturates
- 11.8 g
- Fibre
- 16 g
- Salt
- 1.58 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Fry the sliced onion and crushed garlic in a little oil for 5 minutes until softened, then stir in the jamaican curry powder and cook for 1 minute.
- 2
Add the chickpeas and coconut milk, bring to a simmer and cook for 10 minutes.
- 3
Stir in the spinach and cook for 2-3 minutes until just wilted.
- 4
Meanwhile, rinse the rice and cook in plenty of boiling water for 10-12 minutes, then drain. Fry the eggs in a separate pan for 2-3 minutes until the whites are set and the yolks are still soft.
- 5
Serve the curried chickpeas and spinach on the rice, topped with a fried egg.
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