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Chickpea Curry with Poached Eggs

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Serves 4

Poached eggs cooked in tasty chickpea curry made with heady spices, tomatoes, spinach and coriander. Done in under 30 minutes, this is a perfect healthy mid-week dinner.
Per serving – 2 eggs: 288.7 cals; 13g total fat (3.5g saturated fat); 7.7g fibre
Per serving – 1 egg: 217.2 cals; 8.2g total fat (1.9g saturated fat); 7.7g fibre


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You’ll need

1 tsp olive oil
1 large Spanish onion, finely sliced
2 celery stalks, finely sliced
2 x 400g cans chickpeas, drained
1 tsp cumin
1 tsp smoky paprika
1 tsp turmeric
1½ cups vegetable stock
2 tomatoes, finely chopped
100g spinach leaves, finely chopped
½ cup coriander, chopped
8 eggs

Let’s go

Heat oil in a large non-stick frying pan and add onion and celery with a small pinch of salt. Cook on low for 5 minutes until vegetables are softened.

Add chickpeas, cumin, turmeric, stock, tomatoes, spinach and half the coriander. Bring to a simmer, cover and simmer gently for 15 minutes. Remove lid and make holes in the mixture for the eggs. Crack in eggs, cover and cook until eggs are to your liking. Serve sprinkled with remaining coriander.

 

Why it’s good for you
EVERYTHING about this dish is good for you! Eggs are a fantastic source of protein and Vitamin D, whilst chickpeas are big on fibre, Vitamin B, iron and zinc. Add in some herbs and spices and you’ve got a quick tasty curry that’s really healthy.
Per serving – 2 eggs: 288.7 cals; 13g total fat (3.5g saturated fat); 7.7g fibre
Per serving – 1 egg: 217.2 cals; 8.2g total fat (1.9g saturated fat); 7.7g fibre

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