Chickpea and Spinach Curry with Soft Eggs
Adapted from Easy Indian in Minutes
1 – 1 1/2 cups dried chickpeas or 1-2 cans of chickpeas
1 teaspoon cumin seeds
2 teaspoons coriander seeds
3 large cloves garlic
14 oz canned tomatoes
2 rounded teaspoons tamarind paste
2/3 cup hot water
2 tablespoons peanut oil
4 tablespoons butter or substitute
1 teaspoon ground tumeric
2 teaspoons mustard seeds
1/4 teaspoon cayenne pepper (or to taste)
2-3 bunches fresh spinach or other dark leafy green (I used tatsoi, an Asian spinach one of my favorite farmer's market stands recommended)
1 egg per serving
fresh cilantro for garnish
Cook the chickpeas until they are soft, or open the can, and then drain them. Grind the cumin and coriander as finely as you like (or use ground spices, though you may want to increase the amounts slightly). Peel the garlic and chop. Combine the tamarind paste and hot water and stir to mix. Put the oil and butter in a large skillet or pot over moderate heat. Stir in the tumeric, cumin, and coriander until fragrant. Add the garlic and tomatoes (don’t drain them), the tamarind water, mustard seeds, cayenne pepper and a little salt. Add the cooked chickpeas, cover the dish and cook about 15 minutes, stirring periodically.
Meanwhile, wash the spinach and then add the whole leaves to the pot. Cover again and continue cooking until the leaves are wilted (1-2 minutes). Remove the lid and if the mixture is slightly liquid, let it bubble for a few minutes until it is fairly thick.
Lower the heat and make a depression in the curry for each of the eggs. Break the eggs carefully into the depressions. Cover again and cook for 2-6 minutes, until the eggs are just set. They should still be runny in the center (unless they are contaminated with salmonella, in which case you should cook them through, or skip them altogether as the curry is still delicious). Sprinkle with cilantro and serve.
Thanks for including the recipe! i may have to give this a try.
ReplyDeleteMMMM...that does look yummy!
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